Lechona

Origin

This dish was born in the era of the Spanish conquistadors more or less since the sixteenth century, the suckling pig as research of Arab origin, has been considered over time material paraphernalia innate popular not only at Christmas but throughout type of public holidaysand family, as in the bazaars bingo for example, where do we drawto the head of the pig, possibly considered divine animal and part of a ritual, serving a magic function of ancient rock. The lechona is traditional to the Tolima Department in central Colombia. It is usually accompanied by arepas (acorn- madebread). 

 Ingredients

Ø  Bacon (1cmgrosor) 3kilos

Ø  Half cup of butter

Ø  2 kilos of pork

Ø  500 grams of peas

Ø  3 cups cooked rice

Ø  4 onions long

Ø  2 cloves of garlic

Ø  Salt, black pepper

Directions

Its preparation separates the skin, flesh and ribs. It cleans very good inside withdrawing all viscera and filled later. As much as traditionalsuckling pig rice has not Tolima, Bogota is customary to add rice and yellow arverjas. Obviously this stew is made with tender piecesof meat from the animal and, once plump and chubby, was placed in the oven for about 12 hours at temperatures ranging from 200 to 300 degrees, to achieve a good roast and crispy skin .

Usually served each serving with a piece of skin.