Lechona (roast pig)

lechona_(roast_pig)

Colombia, a country situated in the northwest of South America, boasts of its rich cultural heritage, beautiful landscapes, and a wide range of traditional cuisines that tantalize the taste buds of food lovers all over the world. One of its most famous dishes, the Colombian Lechona, is a mouth-watering roasted pig filled with various spices, rice, and peas. The dish is commonly served during special occasions and festivals, mostly as the centerpiece of the feast.

The history of Colombian Lechona can be traced back centuries ago, during the pre-Columbian era, where indigenous communities roasted large animals, such as pigs, lamb, and cattle, for religious ceremonies, spiritual rituals, and communal gatherings. However, the tradition of Lechona became popularized among the Spanish who invaded the country in the 16th century. They introduced several ingredients from their homeland, which the indigenous communities incorporated into their cuisine, resulting in new and unique flavors.

Unlike traditional roasted pork, a Colombian Lechona involves gutting and deboning the pig, removing its internal organs, and filling the cavity with a mixture of rice, peas, and spices such as garlic, onion, cumin, and pepper. The pig is then sewn back together and roasted, usually over an open fire pit, until it is crispy brown and tender. The dish is typically served with a side dish of crispy skin, slow-cooked beans, and fried plantains.

The preparation of a Lechona is a time-consuming and intricate process that requires several expert hands. Several people take on different roles in the preparation, such as the butcher, the rice cook, the vegetable chopper, and the roaster. The dish is often served at large gatherings, such as weddings, christenings, and Christmas, where the whole pig can feed up to 90 people.

The Colombians take great pride in this dish, and it has even been recognized as a cultural heritage of the country. The city of Ibagué, located in the central Tolima region of the country, is particularly renowned for its Lechona. It is said that the best Lechona can be found in this region, where the dish has been refined over hundreds of years, and skilled craftsmen perfect their art in preparing this delicacy.

The dish’s popularity has led to variations over the years, with people adding their twist and flavors to the basic recipe. Some people add beer to the rice mixture, while others use different meats such as lamb or chicken to make the dish. However, the traditional recipe has stood the test of time and is still the most renowned and sought-after recipe.

In conclusion, the traditional Colombian Lechona is more than just food; it is a cultural icon and a symbol of the country’s history and heritage. The Lechona combining the flavors of indigenous, Spanish, and African influences, has stood the test of time, and its popularity grows with every passing day. If you’re looking for a unique cultural culinary experience, then you must try the Colombian Lechona – a dish that is sure to tantalize your taste buds and leave you craving more.

Ingredients:

  • 1 whole pig (around 60-80 pounds)
  • 10 pounds of pork meat (shoulder or leg)
  • 2 pounds of rice
  • 1 pound of peas
  • 1 pound of onions, chopped
  • 1 pound of garlic, chopped
  • 1 pound of scallions, chopped
  • 1 pound of red bell pepper, chopped
  • 1/2 pound of cumin
  • 1/2 pound of oregano
  • Salt and pepper
  • Banana leaves

Instructions:

  1. Start by cleaning the pig and removing any excess hair or leftover innards. Cut off the head and save it for later.

  2. Season the pork meat with salt, pepper, garlic, scallions, and cumin. Cook in a pot with 2 liters of water until it is tender and easy to shred.

  3. Cook the rice in a separate pot and mix in the peas, onions, red bell pepper, oregano, and more of the seasonings.

  4. Combine the shredded pork with the rice mixture until it is well-mixed.

  5. Take the pig and rub it inside and out with salt, pepper, garlic, and cumin. Stuff the mixture inside the pig’s cavity.

  6. Put the pig back together and wrap it entirely in banana leaves.

  7. Preheat your oven to 250 F and place the wrapped pig on a large baking sheet. Cook for around 10-12 hours or until the meat is cooked thoroughly.

  8. To serve, remove the banana leaves and cut slices of the pig and serve with sides of your choice.

Enjoy your traditional Colombian Lechona!