Lechona Tolimense (Colombian Stuffed Pig) Mini Bites

A simplified and bite-sized version of the traditional Colombian Lechona Tolimense, featuring a flavorful rice and pork stuffing wrapped in crispy pork skin. Perfect for snacks or appetizers.

Prep Time

20 minutes

Total Time

60 minutes

Calories

1875 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.97/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Appetiser

Cuisine:

British

Main Ingredient:

Pork•Rice

Ingredients

Servings

500gramsPork Belly(Skin on, cut into 2-inch squares)

£4.50

1cupCooked Rice(Cooked white rice, day-old is best)

£0.40

200gramsCooked Pork Shoulder(Shredded or finely diced)

£2.00

2Green Onions(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.15

1teaspoonCumin(Ground cumin)

£0.05

0.5teaspoonAnnatto Powder (Achiote)(For color and flavor)

£0.10

To tasteSalt

To tasteBlack Pepper

1tablespoonVegetable Oil(For searing)

£0.03

0.3cupChicken Broth (Optional)(For extra moisture in the stuffing)

£0.15

Total Cost

£7.88

£1.97 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
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.
3.
In the same skillet (remove excess oil if necessary), sauté green onions and garlic until softened, about 2 minutes.
4.
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.
5.
Carefully create a small pocket or slit in each seared pork belly square (between the skin and the meat).
6.
Stuff each pork belly square with the rice and pork mixture. Be careful not to overstuff.
7.
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.
8.
Bake in the preheated oven for 30-40 minutes, or until the pork skin is crispy and the filling is heated through.
9.
Let cool slightly before serving. Garnish with extra green onions if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

1875 kcal / 7845 kJ

Carbs

45g

17% of RDA

Fat

130g

186% of RDA

Protein

145g

290% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

55 g

275% of RDA

Chef's Tips

For extra crispy skin, broil the pork belly bites for the last few minutes of cooking, watching carefully to prevent burning.

You can use leftover roast pork for the filling to save time.

Adjust the amount of spices to your preference. Some people like to add a pinch of cayenne pepper for a little heat.

Serve with a side of hogao (Colombian tomato and onion sauce) for a more authentic flavor.

Cooking Equipment

Oven

Stovetop

Large Skillet or Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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