Lechona
A whole deboned pig restuffed with its own meat mixed with rice and peas, slow-roasted up to 14 hours until the skin shatters — despite the name, this uses a full-grown pig, not a small suckling one.
Meat
Ingredients
- 1 whole pig, deboned, skin kept intact (butcher-prepared)
- 4 cups rice
- 2 cups dried yellow peas, soaked and cooked
- 1 bunch scallions, chopped
- 6 cloves garlic, minced
- 2 tbsp ground cumin
- Salt and pepper, to taste
- Arepas and aji sauce, to serve
Steps
- Dice the pig meat removed during deboning and mix it with the rice, cooked peas, scallions, garlic, cumin, salt, and pepper.
- Stuff the mixture back inside the pig's skin, and sew or skewer the opening closed.
- Rub the skin with salt.
- Roast in a very low oven or wood-fired oven (around 250F) for 10 to 14 hours, until the skin is deeply crisp and the meat is completely tender.
- Let rest briefly, then carve and serve with arepas and aji sauce.