Lechona Recipe – Colombian Roasted Pig with Rice
This Lechona recipe captures Colombia’s famous fiesta dish: a whole pig stuffed with a savory mix of rice, peas, spices, and pork belly, then slow-roasted until the skin turns crackling crisp. Traditionally served at weddings, holidays, and town celebrations, Lechona is the ultimate centerpiece for a crowd.
Ingredients (serves 12–14)
For the Marinade
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1 whole suckling pig, about 20–25 lbs (9–11 kg), cleaned and butterflied (or use 8 lbs / 3.5 kg pork shoulder with skin for a smaller version)
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6 garlic cloves, minced
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2 Tbsp ground cumin
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2 Tbsp salt
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1 Tbsp black pepper
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Juice of 4 limes
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¼ cup vegetable oil
For the Stuffing
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4 cups (800 g) long-grain rice
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1 lb (450 g) pork belly or pork shoulder, diced
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1 cup (150 g) green peas
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1 medium onion, finely chopped
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1 red bell pepper, diced
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3 garlic cloves, minced
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1 tsp ground cumin
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1 tsp paprika
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4 cups (950 ml) chicken or pork broth
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Salt and pepper to taste
How to Make Lechona Recipe
1. Marinate the Pig
Combine garlic, cumin, salt, pepper, lime juice, and oil. Rub this mixture thoroughly inside and outside of the pig. Refrigerate for at least 4 hours or overnight.
2. Prepare the Stuffing
Sauté onion, garlic, and bell pepper in a large pot until soft. Add diced pork belly, cumin, and paprika; cook until lightly browned. Stir in rice and peas. Pour in broth and cook until rice is half done (about 10 minutes). Remove from heat and cool slightly.
3. Stuff and Sew
Fill the pig cavity with the rice mixture. Sew or tie the opening closed securely with kitchen twine.
4. Roast Slowly
Preheat the oven to 325 °F / 165 °C. Place the stuffed pig on a roasting rack set over a large pan. Roast for 4–5 hours, basting occasionally, until the meat is tender and the internal temperature reaches 165 °F (74 °C).
5. Crisp the Skin
Increase oven temperature to 425 °F / 220 °C for the final 20–30 minutes to achieve crackling, golden skin.
6. Serve
Let rest 20 minutes before carving. Serve slices of pork with generous scoops of the aromatic rice stuffing.
Serving the Lechona Recipe
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Present on a large platter and garnish with lime wedges and fresh cilantro.
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Pair with arepas, sweet plantains, and a simple green salad.
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Offer aji or hogao sauce for a traditional Colombian condiment.
Pro Tips
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Smaller Version: Use pork shoulder with skin if a whole pig is impractical—follow the same marinade and stuffing method.
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Pat the Skin Dry: Dry skin before roasting to guarantee crisp crackling.
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Resting Time: Allow the roasted pig to rest before carving so juices redistribute.
Storage
Refrigerate leftover meat and rice in separate airtight containers for up to 4 days. Reheat in a 325 °F (165 °C) oven until hot.
Frequently Asked Questions
Can I cook Lechona on a grill or smoker?
Yes. Maintain indirect heat around 300–325 °F (150–165 °C) and roast until the meat reaches a safe internal temperature.
Can I prepare the stuffing a day ahead?
Absolutely. Cook and cool the rice mixture the day before and refrigerate until ready to stuff.
What if I can’t find plantain leaves for presentation?
Use banana leaves or simply serve on a large platter lined with parchment.
