What is Lechona?

Lechona is the food that came from in Colombia in South America. It consists of a whole pig, which was filled with a number of ingredients, including rice, onion, peas and pork fat. The whole stuffed pig is soaked in acidic orange juice before its sealing and ready to cook. The cooking process for Lechona includes pig expenditure for up to 12 hours in the oven, although authentic preparation is performed in an outdoor oven for the same time. Upon completion, crispy skin and damp stuffing are served with traditional Colombian supplements, such as strong tortillas called arepas and sweet corn tamale called insulsos .

Lechony creation begins with a whole pig. The meat is removed from the bones of pigs while leaving the skin and some meat underneath, so it can be stuffed. Furthermore, the bones are carefully removed from the skin of the pigs. This includes all the bones - including the skull - except the legs that are intact and bake themselves in the oven. The filling is made further. It will be uveled when bakingA little bit of water, so most filling ingredients need to be cooked in advance. For a very large pig, this can mean a considerable amount of cooking in doses to make it enough to fill the cavity.

Lechona The filling begins with boiled white rice. The peas are also added, although the specific type differs. Yellow peas, chicken peas or even green peas can be used if they are not dried when adding to the mixture. Raw onions are cut and included, as well as spices to taste the chef. Potatoes, salt and pepper are mixed in front of the final component.

At this point, all the boned meat from the pig is cut into pieces and adds to the filling. It does not have to be cooked like other ingredients. Some other pork chops are sometimes added to the mixture to ensure that the meat is fairly distributed in the bowl. Pork fat or lard is also added to the fillings, so it remains wet.

filling is filled with hollow cavityThe boneless pig and carcass bodies are sealed by sewing or firmly cheating. The sour orange juice is brushed on the skin and the whole pig is placed in the oven over low heat. When baking, because the pig is boneless, Lechona can be cut like roast and served. It is traditional to include pieces of crunchy, mahogany skin with every portion.