Entree: Colombia – Bogota / Andean – Lechona (Whole roasted and stuffed pork with seasoned rice and peas, traditional to the Andean region)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 4 hrs

Additional 25 min

Total 5 hrs

Ingredients

- 4 lb (1.8 kg) boneless pork shoulder, trimmed
- 2 lb (900 g) pork belly, skin-on, scored
- 1 lb (450 g) pork rind or skin (for crisp top), trimmed if necessary
- 3 tbsp (45 ml) vegetable oil
- 2 cups (400 g) long-grain white rice, rinsed
- 3 cups (720 ml) low-sodium chicken broth
- 2 cups (300 g) frozen green peas, thawed
- 1 large white onion, finely chopped (about 1 cup / 150 g)
- 6 scallions (green onions), thinly sliced (about 3 oz / 85 g)
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 2 tbsp (30 ml) ground cumin
- 1 tbsp (15 ml) dried oregano
- 1 tbsp (15 ml) annatto (achiote) paste dissolved in 2 tbsp (30 ml) hot water or 1 tbsp (15 ml) achiote powder
- 2 tsp (10 g) smoked paprika
- 2 bay leaves
- 1/4 cup (60 ml) orange juice
- 1/4 cup (60 ml) white vinegar
- 2 tsp (10 g) kosher salt, plus more to taste
- 1.5 tsp (7 g) freshly ground black pepper
- 2 eggs, beaten (for brushing skin)
- 1/4 cup (60 g) chopped fresh cilantro (optional, for garnish)

Instructions

1. Preheat the oven to 300°F (150°C). Pat pork shoulder and pork belly dry and season both thoroughly with 1 tsp (5 g) salt, 1 tsp (5 g) pepper, and 1 tbsp (15 ml) annatto mixture.
2. In a large heavy ovenproof pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown pork shoulder on all sides, about 8–10 minutes total; remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pot and brown the pork belly pieces briefly, 4–5 minutes. Remove and set aside with the shoulder.
4. Reduce heat to medium. Add chopped onion, scallions, and garlic to the pot and sauté until softened, about 5 minutes. Stir in cumin, oregano, smoked paprika, and bay leaves and cook 1 minute until fragrant.
5. Stir in rinsed rice to coat with the aromatics. Add chicken broth, orange juice, white vinegar, and remaining 1 tsp (5 g) salt. Bring to a simmer, then fold in peas.
6. Return the pork shoulder to the pot, nestling it into the rice mixture. Scatter the pork belly pieces around or on top of the shoulder so their fat renders into the rice as it roasts.
7. Cover tightly with a lid or aluminum foil and transfer the pot to the oven. Roast low and slow for 3 to 3½ hours, until the shoulder is very tender and the rice has absorbed most of the liquid.
8. Carefully transfer pork shoulder and belly to a cutting board. If using pork rind/skin for a crisp top, pat it dry and brush with beaten egg; lay it over the top of the rice in a roasting pan sized to fit and place the shredded or sliced pork pieces on top beneath the rind.
9. Increase oven temperature to 425°F (220°C). Spread the rice evenly in the roasting pan, top with shredded pork shoulder and belly pieces, then drape the pork rind/skin over the top. Brush skin with remaining beaten egg.
10. Roast uncovered 20–30 minutes until skin is blistered and crisp and rice is golden at the edges. Watch closely to prevent burning.
11. Remove from oven and let rest 10 minutes. Season rice and pork to taste with additional salt and pepper if needed.
12. To serve, carve the pork shoulder and cut the crispy skin into pieces; spoon rice and peas alongside or serve from the pan family-style. Garnish with chopped cilantro if desired.