Lechona
Tolima's festive whole pig: a suckling pig stuffed with rice, peas and spices, sewn shut and slow-roasted until the skin turns to amber crackling. Ingredients: whole suckling pig, rice, yellow peas, pork meat, scallions, cumin, garlic, salt, sour orange; arepas and boiled potatoes to serve.
What it is
Tolima's festive whole pig: a suckling pig stuffed with rice, peas and spices, sewn shut and slow-roasted until the skin turns to amber crackling. Ingredients: whole suckling pig, rice, yellow peas, pork meat, scallions, cumin, garlic, salt, sour orange; arepas and boiled potatoes to serve. Recipe: 1) Dress and salt the pig inside and out. 2) Cook the rice-pea-pork filling with spices. 3) Stuff, sew and rub the skin with sour orange and salt. 4) Roast low for many hours (traditionally in a brick oven) until the skin is glass-crisp and the filling steaming. Serve: in portions of crackling, meat and stuffing with arepa and potato — the centrepiece of Tolima's June festivals. Flavor: rich, cumin-warm, the crackling supreme. History: Spanish lechón remade in Tolima with New World rice and peas; Ibagué and Espinal guard its fame, and it anchors the San Juan and San Pedro celebrations. See also: Bandeja Paisa, Ajiaco Santafereño.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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