Colombian Lechona with a Twist

Ingredients

• 1 whole pig (approximately 20 pounds / 9 kg) 1 whole pig (approximately 20 pounds / 9 kg)
• 2 cups (400g) cilantro, finely chopped 2 cups (400g) cilantro, finely chopped
• 1 cup (200g) mint leaves, finely chopped 1 cup (200g) mint leaves, finely chopped
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/2 cup (120ml) lime juice 1/2 cup (120ml) lime juice
• 10 cloves garlic, minced 10 cloves garlic, minced
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons achiote powder 2 tablespoons achiote powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): N/A (due to the nature of the dish)
• Fat (total, saturated): N/A
• Carbohydrates (total, sugars): N/A
• Protein: N/A
• Fiber: N/A
• Salt: N/A

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large bowl, combine the cilantro, mint, orange juice, lime juice, minced garlic, ground cumin, achiote powder, salt, and pepper. Mix well to create the marinade.
3. 3.
   Place the whole pig on a clean surface and make small incisions all over the skin.
4. 4.
   Rub the marinade all over the pig, making sure to get it into the incisions.
5. 5.
   Cover the pig with aluminum foil and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
6. 6.
   Remove the pig from the refrigerator and let it come to room temperature before cooking.
7. 7.
   Place the marinated pig on a roasting rack in a large roasting pan.
8. 8.
   Roast the pig in the preheated oven for approximately 6-8 hours, or until the skin is crispy and the meat is tender.
9. 9.
   Once cooked, remove the pig from the oven and let it rest for 30 minutes before carving.
10. 10.
    Carve the Lechona into serving portions and serve hot.

Treat your ingredients with care...

• Cilantro — Make sure to wash the cilantro thoroughly before chopping to remove any dirt or debris.
• Mint leaves — Select fresh mint leaves and discard any wilted or discolored ones.
• Orange juice — Use freshly squeezed orange juice for the best flavor.
• Lime juice — Choose ripe limes and squeeze them just before using to maximize the citrusy taste.
• Achiote powder — If achiote powder is not available, you can substitute it with annatto seeds soaked in hot water to extract the color and flavor.

Tips & Tricks

• To achieve a crispy skin, increase the oven temperature to 450°F (230°C) for the last 30 minutes of cooking.
• Baste the pig with the marinade every hour during the cooking process to keep it moist and flavorful.
• Serve the Lechona with traditional Colombian sides such as arepas, yuca fries, and avocado salad.
• If a whole pig is not available, you can adapt this recipe by using a pork shoulder or pork belly instead.
• Leftover Lechona can be used in sandwiches or tacos for delicious next-day meals.

Serving advice

Serve the Lechona on a large platter, garnished with fresh cilantro and mint leaves. Accompany it with traditional Colombian sides and condiments for a complete and authentic experience.

Presentation advice

Present the Lechona with the crispy skin facing upwards to showcase its golden-brown color and enticing texture. Arrange the serving portions neatly on the platter, ensuring each piece is visually appealing.