Lechona Tolimense is a showstopper dish straight from Colombia’s Tolima region, perfect for big celebrations! It’s a whole pig stuffed with a mouthwatering mix of rice, pork, peas, and spices, then slow-roasted until the skin is crispy and the filling is packed with flavor. Traditionally served at parties and holidays, this dish is a labor of love that brings everyone together with its rich, savory goodness. Pair it with arepas or a simple salad, and you’ve got a feast to remember.
Let’s get into this Classic Lechona Tolimense Recipe! It’s a bit of a project, but I’ll break it down so you can nail it at home. Grab your apron, and let’s cook up some Colombian magic!
Ingredients (Serves 10-12)
- For the Pig:
- 1 whole pig (15-20 kg or 33-44 lbs), cleaned and deboned (ask your butcher to prep it, keeping the skin intact)
- 1/2 cup salt (for seasoning the pig)
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1/4 cup white vinegar (to clean and season the pig)
- For the Filling:
- 3 cups long-grain rice, rinsed
- 1 kg (2.2 lbs) pork belly, diced into small pieces
- 1 kg (2.2 lbs) pork shoulder, diced into small pieces
- 2 cups dried yellow peas, soaked overnight (or use canned peas, drained)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 2 medium tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric (for color)
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 6 cups pork or chicken broth
- 1/4 cup vegetable oil
- Salt, to taste
- For Serving:
- Arepas (store-bought or homemade)
- Lime wedges
- Fresh cilantro, chopped (optional garnish)
Equipment Needed
- Large roasting pan (or use a big oven-safe tray)
- Butcher’s twine and a large needle (for sewing the pig)
- Large pot (for cooking the filling)
- Knife and cutting board
- Mixing bowls
- Aluminum foil
- Oven (or a traditional outdoor oven if you’re feeling fancy)
- Serving platters
Step-by-Step Instructions
Step 1: Prep the Pig
First things first, let’s get that pig ready! If your butcher hasn’t already cleaned and deboned it, you’ll need to do that—remove the insides, keeping the skin intact with a cavity for stuffing. Rinse the pig thoroughly with cold water, then rub it down with 1/4 cup white vinegar to clean and tenderize it. Pat it dry with paper towels.
Mix 1/2 cup salt, 1 tablespoon ground black pepper, and 1 tablespoon ground cumin in a bowl. Rub this seasoning mix all over the pig, inside and out, getting into all the nooks and crannies. Wrap the pig in plastic wrap or a clean cloth and let it marinate in the fridge overnight. This step makes the skin crispy and the meat flavorful.
Tip: If a whole pig is too much, you can use a smaller pork shoulder (about 5 kg or 11 lbs) with the skin on—it’ll still taste amazing but be more manageable.
Step 2: Cook the Yellow Peas
If you’re using dried peas, drain them after soaking overnight. Place them in a pot, cover with water, and boil for about 45 minutes to 1 hour until tender but not mushy. Drain and set aside. If you’re using canned peas, just drain and rinse them—no cooking needed.
Tip: Soaking the peas overnight cuts down cooking time. If you forgot, you can quick-soak by boiling them for 2 minutes, then letting them sit in the hot water for 1 hour before cooking.
Step 3: Make the Filling
In a large pot, heat 1/4 cup vegetable oil over medium heat. Toss in the diced pork belly and pork shoulder, cooking for 10-12 minutes until browned and slightly crispy. Remove the pork with a slotted spoon and set aside, leaving the fat in the pot.
In the same pot, add the chopped onion, garlic, and red bell pepper. Sauté for 5 minutes until soft and fragrant. Add the chopped tomatoes, ground cumin, turmeric, black pepper, and a pinch of salt. Cook for another 5 minutes until the tomatoes break down into a thick sauce.
Now, add the rinsed rice, cooked pork, and yellow peas to the pot. Pour in 6 cups of pork or chicken broth, stir well, and bring to a boil. Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and has absorbed most of the liquid. It should be a bit sticky but not mushy. Stir in the chopped scallions and cilantro, then let the filling cool slightly.
Tip: The filling should be savory and slightly moist—don’t overcook the rice, as it’ll continue cooking inside the pig.
Step 4: Stuff the Pig
Take the pig out of the fridge and let it sit at room temperature for about 30 minutes. Lay it on a clean surface, skin-side down, with the cavity open. Spoon the rice and pork filling into the cavity, packing it tightly but not overstuffing—leave a bit of space for the rice to expand as it cooks. Once stuffed, use butcher’s twine and a large needle to sew the cavity closed, starting from the bottom up. Tie it securely so the filling doesn’t spill out during roasting.
Tip: If you have extra filling, bake it in a separate dish alongside the pig—it’s delicious on its own!
Step 5: Roast the Pig
Preheat your oven to 325°F (160°C). Place the stuffed pig in a large roasting pan, skin-side up. Cover loosely with aluminum foil to prevent the skin from burning too early. Roast for 4-5 hours, basting every hour with the juices that collect in the pan. This keeps the meat tender and juicy.
After 4 hours, remove the foil and increase the oven temperature to 400°F (200°C). Roast for another 30-45 minutes, or until the skin is golden and crispy. If the skin isn’t crispy enough, you can broil it for 5-10 minutes, watching closely to avoid burning.
Tip: If you’re using a smaller cut like a pork shoulder, reduce the roasting time to about 2.5-3 hours, uncovering for the last 30 minutes to crisp the skin.
Step 6: Rest and Carve
Once the pig is done, take it out of the oven and let it rest for 20-30 minutes. This helps the juices settle and makes carving easier. To serve, cut through the crispy skin and scoop out portions of the filling along with the tender pork meat. The skin should be crackly, the meat fall-apart tender, and the filling savory and aromatic.
Serving Suggestion: Arrange the lechona on a big platter with the golden skin on display. Serve with arepas on the side, a sprinkle of fresh cilantro, and lime wedges for a zesty kick. A simple salad with tomatoes and onions pairs nicely to cut through the richness.
Cooking Tips for Lechona Tolimense
- Smaller Portions: A whole pig is traditional, but if that’s too much, use a pork shoulder or belly with skin on. Adjust the filling quantities accordingly.
- Crispy Skin: Pat the pig dry before seasoning, and don’t skip the high-heat step at the end—it’s key for that crackly skin.
- Flavor Boost: Add a splash of beer or orange juice to the pan while roasting for extra moisture and a subtle tangy note.
- Make Ahead: You can prep the filling a day ahead and store it in the fridge. Just reheat it slightly before stuffing the pig so it cooks evenly.
- Leftovers: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) to keep the skin crispy. The filling freezes well for up to 2 months.
- Outdoor Option: Traditionally, lechona is cooked in a wood-fired oven or pit. If you have access to one, go for it—it adds a smoky flavor that’s unbeatable!
Why You’ll Love This Lechona Tolimense
Lechona Tolimense is pure Colombian comfort food, packed with bold flavors and textures that’ll wow your guests. The crispy skin, tender pork, and savory rice filling make every bite a party in your mouth! This recipe keeps it real, giving you an authentic taste of Tolima’s traditions without cutting corners. It’s perfect for big gatherings, where you can share the love (and the food) with everyone around the table. Trust me, this dish will make you the star of any celebration!
Nutritional Information (Per Serving, Approx.)
- Calories: 700-800 kcal
- Protein: 40g
- Fat: 35g
- Carbohydrates: 60g
- Fiber: 5g
- Sodium: 1000mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Store the skin separately to maintain its crispiness.
- Freezing: Freeze the filling in portions for up to 2 months. Thaw in the fridge overnight before reheating. The skin doesn’t freeze well, so enjoy it fresh.
- Reheating: Warm the filling in a skillet over medium heat with a splash of broth to keep it moist. Reheat the skin in the oven at 350°F (175°C) for 10 minutes to crisp it up again.
Final Thoughts
Lechona Tolimense is a true Colombian masterpiece that’s worth every minute of effort. This recipe walks you through the process so you can bring this festive dish to life, whether it’s for a holiday or just because you’re craving something epic. The crackly skin, juicy pork, and flavorful filling will have everyone asking for seconds (and the recipe!).
