Meat
Lechona
A festive dish from the Tolima and Huila regions, where a whole pig is stuffed with rice, split peas, onion and spices, then cooked slowly in the oven. Traditionally served at celebrations and large family gatherings.
Ingredients
Ingredients
Farce
Spices & seasoning
Optional extras
On the side
Instructions
- The day before, soak the split peas in cold water, then cook them for 45 minutes over low heat and drain.
- Cut the meat into large pieces, rub it with crushed garlic, salt, pepper, cumin and turmeric, then leave to marinate overnight in the fridge.
- Sauté the sliced onion and peppers in the oil for 10 minutes, then mix them with the cooked rice and split peas.
- Add the fresh peas and chopped coriander, and adjust the seasoning of the mixture.
- Preheat the oven to 180 °C. Lay the banana leaves on a large tray, place the meat in the centre and spoon the stuffing over it.
- Fold the leaves into a tightly sealed parcel and wrap the whole thing in aluminium foil to prevent leaks.
- Bake for 4 to 5 hours at 160 °C, checking the moisture; serve hot, cut into slices.
Variations and tips
Simplified version. Use a covered casserole in the oven with 1.5 kg of pork belly and reduce the cooking time to 2 hours.
Using what's available here. If banana leaves are unavailable, wrap the parcel well in baking paper and then in aluminium foil.
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Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Original Ecomely recipe.