Lechona Tolimense (Simplified)
A Colombian showstopper: roasted pork belly stuffed with seasoned ground pork, rice, and peas. Simplified for home cooks while keeping the bold, savory soul of the classic.
- Total time
- 90 min
- Servings
- 4
- Calories
- 680
- Protein
- 52g
Ingredients
- 2.5 lb pork belly, skin-on
- 1 lb ground pork
- 1.5 cups white rice, cooked
- 1 cup frozen peas
- 1 medium onion, yellow
- 4 cloves garlic cloves
- 1 pinch salt and pepper to taste
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the pork belly dry on all sides with paper towels, then score the skin in a crosshatch pattern (cuts 1/4 inch deep and 1 inch apart) using a sharp knife.
- 3
Peel and finely mince the onion and garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the ground pork to the hot skillet and break it apart with a wooden spoon, stirring every 30 seconds until it is no longer pink, about 5 minutes.
- 6
Stir in the minced onion and garlic, stirring every 30 seconds until the onion turns translucent and the mixture smells strongly fragrant, about 2 minutes.
- 7
Remove the skillet from heat, then stir in the cooked rice, frozen peas, and salt and pepper until evenly mixed.
- 8
Place the pork belly skin-side down on a cutting board and use a small sharp knife to carefully cut a horizontal pocket into the meat, leaving a 1-inch border on all edges.
- 9
Spoon the filling into the pocket, packing it gently but firmly until it is stuffed but not overflowing, using about 3 cups of filling.
- 10
Tie the pork belly closed with kitchen string in a grid pattern: two pieces lengthwise and two pieces crosswise, knotting each intersection.
- 11
Rub the skin all over with 1 tablespoon olive oil and salt until evenly coated, then place it skin-side up on a roasting pan.
- 12
Roast in the preheated 400°F oven for 60 to 70 minutes, until the skin is mahogany brown and crispy and an instant-read thermometer inserted into the thickest part of the meat (avoiding the filling) reads 160°F.
- 13
Remove the pork from the oven and let it rest on the pan for 10 minutes before cutting the string and slicing.
- 14
Transfer the sliced lechona to a serving platter, then drizzle any pan juices over the top.
Tools you’ll need
- oven
- roasting pan
- sharp knife
- paper towels
- 12-inch skillet
- wooden spoon
- cutting board
- kitchen string
- instant-read thermometer
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