20-Min Stuffed Pork Belly with Rice & Herbs
A fast take on lechona: seasoned pork belly wrapped around herby rice, pan-seared until golden. Colombian comfort food that actually fits a weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.25 lb pork belly, thin-sliced (about 8 slices)
- 1.5 cups cooked white rice (leftover or quick-cook)
- ¾ cup fresh cilantro and parsley (chopped)
- 4 whole scallions (chopped)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 whole lime (juiced)
Instructions
- 1
Combine cooked rice with cilantro, parsley, scallions, cumin, paprika, salt, and lime juice in a bowl.
- 2
Lay out one pork belly slice. Spoon about 3 tbsp herby rice down the center.
- 3
Roll the pork tightly around the rice, folding in the sides. Repeat with remaining pork and rice.
- 4
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Place pork rolls seam-side down in the skillet. Sear 3 minutes per side until golden brown and cooked through.
- 6
Transfer to a plate. Serve hot with lime wedges and any pan drippings spooned over.
Tools you’ll need
- medium bowl
- 12-inch skillet
- cutting board
- knife
- spoon
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