Lechona Tolimense (Colombian Stuffed Pig) Mini Bites

Preheat oven to 350°F (175°C).

In a large skillet, heat vegetable oil over medium heat. Sear the pork belly squares skin-side down until golden brown and crispy. This might take about 5-7 minutes per side. Remove from skillet and set aside.

In the same skillet (remove excess oil if necessary), sauté green onions and garlic until softened, about 2 minutes.

In a bowl, combine cooked rice, shredded pork shoulder, sautéed green onions and garlic, cumin, annatto powder, salt, and pepper. Add chicken broth if desired for extra moisture. Mix well.

Carefully create a small pocket or slit in each seared pork belly square (between the skin and the meat).

Stuff each pork belly square with the rice and pork mixture. Be careful not to overstuff.

Place the stuffed pork belly squares in a baking dish. Add a splash of water or broth to the bottom of the dish to prevent sticking.

Bake in the preheated oven for 30-40 minutes, or until the pork skin is crispy and the filling is heated through.

Let cool slightly before serving. Garnish with extra green onions if desired.