Lechona

Ingredients

• 1.8kg boneless pork leg or shoulder, skin on, butterflied
• 8 garlic cloves, minced
• 2 tbsp ground cumin
• 2 tsp salt, plus more to season
• 1 tsp black pepper
• 1 cup dried yellow split peas
• 1 cup long-grain rice
• 300g pork belly, diced
• 1 onion, finely chopped
• 3 scallions, chopped
• 1/4 cup chopped cilantro
• 2 cups pork or chicken stock
• Arepas, to serve

Before you cook

• Soak the yellow split peas in water for 2 hours, then drain.
• Butterfly the pork leg or shoulder so it opens into a flat sheet, keeping the skin intact on one side.
• Finely chop the onion, scallions and cilantro.
• Dice the pork belly.

Steps

1. Rub the inside of the butterflied pork with the minced garlic, cumin, salt and pepper.
2. Let the pork marinate, covered, in the refrigerator for 1 hour.
3. Put the drained split peas in a pot and cover with water.
4. Boil the split peas for 20 minutes, until just tender, then drain.
5. Put the rice in a separate pot with 1.5 cups of water and a pinch of salt.
6. Bring to a boil, then cover and cook over low heat for 15 minutes, until just tender.
7. Render the diced pork belly in a skillet over medium heat for 8 minutes, until crisp.
8. Add the chopped onion to the skillet and cook for 5 minutes, until soft.
9. Combine the cooked split peas, rice, rendered pork belly, onion, scallions and cilantro in a large bowl.
10. Season the stuffing with salt and mix well.
11. Preheat the oven to 160°C (325°F).
12. Lay the marinated pork skin-side down on a work surface.
13. Spread the stuffing evenly over the meat, leaving a border around the edges.
14. Roll the pork up tightly around the stuffing, so the skin ends up on the outside.
15. Tie the roll securely with kitchen string at intervals.
16. Place the roll in a roasting pan and pour the stock around it.
17. Cover the pan tightly with foil.
18. Roast for 3 hours, basting occasionally with the pan juices.
19. Remove the foil and increase the oven temperature to 220°C (425°F).
20. Roast uncovered for 20 minutes, until the skin is crisp and golden.
21. Let the roll rest for 15 minutes before slicing.
22. Slice thickly and serve with arepas.