Lechona

Ingredients

• 350 g Pork Belly
• 300 g Pork Shoulder
• 120 g Yellow Split Peas
• 80 g White Rice
• 4 pcs Scallion
• 6 pcs Garlic
• 2 pcs Tomato
• 2 tsp Ground Cumin
• 2 tsp Annatto
• 0.5 tsp Black Pepper
• 1.25 tbsp Kosher Salt
• 2 tbsp Vegetable Oil
• 1 pcs Lime
• 8 g Cilantro
• 2 pcs White Arepa

Method

1. Rinse {yellow_split_peas}, place them in a small saucepan with water and a pinch of {kosher_salt}, then simmer over low heat for about 25 minutes until tender but not mushy. Drain well so the filling stays rich instead of wet.
2. Cook {white_rice} in a small saucepan over low heat until fluffy and dry enough to fold into the filling cleanly. Season the cooking water with a little {kosher_salt}.
3. Pat {pork_belly} and {pork_shoulder} very dry so they roast instead of steam. Rub all over with {kosher_salt}, {black_pepper}, half the {ground_cumin}, half the {annatto}, and some {garlic}. Let the seasoning sit briefly while you build the filling.
4. Heat {vegetable_oil} in a skillet over medium heat. Add {scallion} with a pinch of {kosher_salt} and sweat until softened and fragrant. Stir in {tomato}, the remaining {garlic}, remaining {ground_cumin}, and remaining {annatto}; cook slowly until the tomatoes collapse and the mixture turns thick and jammy.
5. In a bowl, combine the cooked {yellow_split_peas}, cooked {white_rice}, and {hogao} from the skillet. Fold until evenly coated and taste, then adjust with a little more {kosher_salt} if needed.
6. Set the oven to high heat. In a small roasting dish, arrange {pork_shoulder} tightly and cover with the pea filling. Lay {pork_belly} on top with the fat side up to mimic the traditional crisp skin cap. Roast until the pork is fully tender, the top is deeply golden, and an instant-read thermometer in the center reads at least 195°F for the shoulder. If needed, finish under the broiler briefly for blistered, crisp crackling.
7. Rest the roasted lechona loosely tented for a short time so the juices settle and the filling firms slightly for cleaner slices.
8. Slice and plate the lechona with {white_arepa} on the side if using. Finish with {cilantro} and a squeeze of {lime} to brighten the richness, then serve while the crackling is still crisp.