Dish

Lechona

Stuffed Roast Pork

Lechona is made by stuffing a whole pig with rice, peas, and spices, and then roasting it slowly over a wood fire. The resulting dish is tender and flavorful, with a crispy skin and a rich, savory filling. The dish is often served with arepas, a type of corn cake, and aji, a spicy sauce made with chili peppers and cilantro.

Cuisine of the Americas› South American cuisine› Colombian cuisine

Meat Dish› Pork Dish

Origins and history

Lechona has its roots in Colombian cuisine, where it has been a popular dish for many years. It is often served at family gatherings and special occasions, and is a favorite among those who enjoy hearty and flavorful meals.

Dietary considerations

Lechona is not suitable for vegetarians or those who do not eat pork. It is also a high-fat dish, so it may not be suitable for those on a low-fat diet.

Variations

There are many variations of Lechona, but the basic recipe remains the same. Some people like to add different spices or herbs to the filling, while others prefer to use different types of rice. Some variations include serving the dish with different types of corn cakes or sauces.

Presentation and garnishing

Lechona is typically served on a platter with the pig arranged neatly alongside the arepas and aji. Some people like to garnish the dish with fresh herbs or sliced vegetables.

Tips & Tricks

To ensure that the pig is tender and flavorful, it is important to stuff it tightly with the rice and spices. It is also important to roast the pig slowly over a wood fire, to ensure that it is cooked through and tender.

Side-dishes

Lechona is typically served with arepas and aji. Some people also like to serve it with other traditional Colombian side dishes, such as tamales or empanadas.

Drink pairings

Lechona is traditionally served with beer or aguardiente, a traditional Colombian spirit. However, it can also be paired with a light red wine or a crisp white wine.