Lechona Tolimense (Simplified)

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the pork belly dry on all sides with paper towels, then score the skin in a crosshatch pattern (cuts 1/4 inch deep and 1 inch apart) using a sharp knife.

Step 3

Peel and finely mince the onion and garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the ground pork to the hot skillet and break it apart with a wooden spoon, stirring every 30 seconds until it is no longer pink, about 5 minutes.

Step 6

Stir in the minced onion and garlic, stirring every 30 seconds until the onion turns translucent and the mixture smells strongly fragrant, about 2 minutes.

Step 7

Remove the skillet from heat, then stir in the cooked rice, frozen peas, and salt and pepper until evenly mixed.

Step 8

Place the pork belly skin-side down on a cutting board and use a small sharp knife to carefully cut a horizontal pocket into the meat, leaving a 1-inch border on all edges.

Step 9

Spoon the filling into the pocket, packing it gently but firmly until it is stuffed but not overflowing, using about 3 cups of filling.

Step 10

Tie the pork belly closed with kitchen string in a grid pattern: two pieces lengthwise and two pieces crosswise, knotting each intersection.

Step 11

Rub the skin all over with 1 tablespoon olive oil and salt until evenly coated, then place it skin-side up on a roasting pan.

Step 12

Roast in the preheated 400°F oven for 60 to 70 minutes, until the skin is mahogany brown and crispy and an instant-read thermometer inserted into the thickest part of the meat (avoiding the filling) reads 160°F.

Step 13

Remove the pork from the oven and let it rest on the pan for 10 minutes before cutting the string and slicing.

Step 14

Transfer the sliced lechona to a serving platter, then drizzle any pan juices over the top.