Yunnan-style Stuffed Roast Pork (Lechona)

Ingredients

In this Yunnan-style adaptation of the Colombian dish Lechona, we incorporate the unique flavors and ingredients of Yunnan cuisine. The original dish is traditionally seasoned with Colombian spices and stuffed with rice, peas, and pork. In the Yunnan version, we use a blend of Yunnan spices such as Sichuan peppercorns, star anise, and dried chili peppers to infuse the pork with a distinct flavor profile. The stuffing is enhanced with Yunnan ingredients like fermented black beans, mushrooms, and bamboo shoots, adding depth and complexity to the dish. The cooking technique remains similar, with the pork slow-roasted to achieve a crispy skin and tender meat. We alse have the original recipe for Lechona, so you can check it out.

• 1 whole pig, approximately 10 kg (22 lbs) 1 whole pig, approximately 10 kg (22 lbs)
• 500g (4 cups) glutinous rice 500g (4 cups) glutinous rice
• 200g (1 cup) fermented black beans 200g (1 cup) fermented black beans
• 150g (1 cup) dried mushrooms, rehydrated and chopped 150g (1 cup) dried mushrooms, rehydrated and chopped
• 100g (1 cup) bamboo shoots, thinly sliced 100g (1 cup) bamboo shoots, thinly sliced
• 50g (1/4 cup) Sichuan peppercorns 50g (1/4 cup) Sichuan peppercorns
• 30g (2 tbsp) star anise 30g (2 tbsp) star anise
• 20g (2 tbsp) dried chili peppers 20g (2 tbsp) dried chili peppers
• 10g (2 tsp) salt 10g (2 tsp) salt
• 5g (1 tsp) sugar 5g (1 tsp) sugar
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 500 kcal / 2092 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the pig thoroughly and pat it dry with paper towels.
3. 3.
   In a large bowl, combine the glutinous rice, fermented black beans, dried mushrooms, bamboo shoots, onions, garlic, salt, and sugar. Mix well.
4. 4.
   Heat the vegetable oil in a pan over medium heat. Add the Sichuan peppercorns, star anise, and dried chili peppers. Toast the spices until fragrant, then remove from heat and let them cool.
5. 5.
   Grind the toasted spices into a fine powder using a mortar and pestle or a spice grinder.
6. 6.
   Rub the ground spice mixture all over the pig, ensuring it is evenly coated.
7. 7.
   Stuff the pig's cavity with the rice mixture, packing it tightly.
8. 8.
   Sew the pig's belly closed using kitchen twine or secure it with metal skewers.
9. 9.
   Place the stuffed pig on a roasting rack in a large roasting pan. Add water to the pan, filling it to about 1 inch.
10. 10.
    Cover the pan with aluminum foil and roast the pig in the preheated oven for approximately 6 hours, or until the internal temperature reaches 75°C (165°F).
11. 11.
    Remove the foil during the last hour of cooking to allow the skin to crisp up.
12. 12.
    Once cooked, let the pig rest for 30 minutes before carving and serving.

Treat your ingredients with care...

• Glutinous rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture.
• Fermented black beans — Soak the beans in water for 10 minutes before using to reduce their saltiness.
• Dried mushrooms — Rehydrate the mushrooms by soaking them in hot water for 20 minutes, then drain and chop them.

Tips & Tricks

• To achieve a crispy skin, make sure to pat the pig dry before applying the spice rub.
• Basting the pig with its own juices during roasting will help keep the meat moist.
• Serve the Yunnan-style Stuffed Roast Pork with a side of pickled vegetables to balance the richness of the dish.
• Leftover roast pork can be used in stir-fries or sandwiches for delicious meals the next day.
• Adjust the spiciness of the dish by adding more or fewer dried chili peppers according to your preference.

Serving advice

Carve the Yunnan-style Stuffed Roast Pork at the table to showcase its impressive presentation. Serve it with steamed rice, stir-fried vegetables, and a spicy dipping sauce for a complete meal.

Presentation advice

Place the whole roasted pig on a large platter, garnished with fresh herbs and citrus slices. The golden-brown skin and aromatic stuffing will be visually appealing and enticing to your guests.