👨‍🍳 Instructions

1. 1

   Prepare the pig for seasoning. Ensure the pig is thoroughly cleaned, inside and out. Pat it completely dry with paper towels. Make shallow incisions all over the skin and into the meat, being careful not to cut through to the other side. This helps the seasoning penetrate and promotes crispy skin.

   ⏱️ 1 hour
2. 2

   Season the pig generously. Rub salt and black pepper liberally all over the inside cavity and the exterior of the pig. Ensure salt gets into the incisions. If using achiote oil, rub it all over the skin for a vibrant color.

   ⏱️ 30 minutes
3. 3

   Marinate the pig. Place the seasoned pig in a very large container or wrap it tightly in plastic wrap and refrigerate. Allow it to marinate overnight (at least 12 hours) for the flavors to meld and penetrate the meat.

   ⏱️ 12-24 hours
4. 4

   Prepare the filling. In a very large bowl, combine the soaked and drained yellow peas, rinsed rice, chopped scallions, minced garlic, cumin, and a generous amount of salt and pepper. Mix thoroughly. If using, add some achiote oil to the filling for color.

   ⏱️ 30 minutes
5. 5

   Cook the filling partially. In a very large pot or Dutch oven, combine the pea and rice mixture with enough water to cover. Bring to a boil, then reduce heat and simmer until the peas are tender and the rice is about halfway cooked. This will take approximately 1-1.5 hours. Drain any excess liquid.

   ⏱️ 1.5 hours
6. 6

   Stuff the pig. Remove the pig from the refrigerator about 1 hour before stuffing to allow it to come closer to room temperature. Carefully spoon the partially cooked pea and rice mixture into the cavity of the pig. Do not overstuff; leave some room for the filling to expand slightly during cooking. Ensure the filling is evenly distributed.

   ⏱️ 1 hour
7. 7

   Sew the pig closed. Using a large, sturdy needle and strong butcher's twine, carefully sew the opening of the pig closed. This is crucial to keep the filling inside during roasting. Ensure the stitches are tight and secure.

   ⏱️ 30 minutes
8. 8

   Prepare for roasting. Preheat your oven to 160°C (320°F). If using a large roasting pan or a custom-built oven, ensure it is preheated. You may want to place the pig on a rack within the pan to allow air circulation.

   ⏱️ 30 minutes
9. 9

   Roast the lechona. Carefully place the stuffed pig into the preheated oven. Roast for 10-12 hours, or until the internal temperature of the thickest part of the meat (avoiding bone) reaches at least 75°C (167°F). The skin should be deeply golden brown and beginning to crisp. Baste occasionally with pan juices or achiote oil if desired.

   ⏱️ 10-12 hours
10. 10

    Crisp the skin (optional but recommended). For an extra crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 30-60 minutes of cooking, or until the skin is blistered and crackling. Watch carefully to prevent burning.

    ⏱️ 30-60 minutes
11. 11

    Rest and serve. Once cooked, carefully remove the lechona from the oven. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in more tender meat. Carve by cutting through the skin and meat, serving portions of both the crispy skin and the flavorful filling.

    ⏱️ 30 minutes