Mangu

lechona

Next Dish: Tortilla Española

Lechona is a traditional Colombian dish, originating from the Tolima department. It consists of a whole pig stuffed with rice, peas, green onions and spices, then roasted for about ten to twelve hours. The pig's skin is left on during this process, resulting in a crispy texture. Lechona is often served at festivals, celebrations, and large gatherings.

pork meat

saffron

peas

pig

salt

garlic

oil

carrot

cooked rice

coriander

cumin

green onion

Recipe

Ingredients:

  • 1 whole pig (about 15 kg)

  • 2 kg of pork meat

  • 1 kg of peas

  • 1 kg of carrots

  • 2 kg of rice

  • 2 bunches of green onions

  • 2 bunches of coriander

  • 5 cloves of garlic

  • Salt to taste

  • 1 cup of oil

  • 1/2 cup of saffron or color

  • 1/2 cup of cumin


Instructions:

  1. Clean the pig thoroughly, both inside and out. Make sure to remove the hairs and anything that could affect the taste.

  2. In a large bowl, mix the pork meat, peas, carrots, rice, chopped green onions, chopped coriander, minced garlic, salt, oil, saffron, and cumin.

  3. Stuff the pig with this mixture. Make sure to pack it tightly so that it will cook evenly.

  4. Sew the pig up to keep the stuffing inside. You can use kitchen twine and a large needle for this.

  5. Preheat your oven to 180°C (350°F). Place the pig on a large baking tray and cook for about 6 hours, or until the skin is crispy and the inside is fully cooked.

  6. Let the lechona rest for about 15 minutes before cutting into it. This will help the juices redistribute throughout the meat.

  7. Serve the lechona with arepas or bread on the side. Enjoy your meal!