Cojín de Lechona Tolimense (Tolima-Style Pork Cushion)
Recipe category
Country
Region
Source
Fuente: Estrella de los Ríos y Natalia Vila Carvajal (2008)
Difficulty
Medium
Ingredients
2500
gr dried yellow peas
10
piece(s) liters of water to cook the peas
3500
gr pork
500
gr scallion, finely chopped
2
tbsp salt
3
tbsp cumin
2
tbsp annatto
5000
gr pork belly with skin
twine for tying
plantain or bijao leaves
Directions
- Leave the peas soaking from the night before in a pot with water (double the volume of the peas). The next day put them to cook in a large pot with clean water over medium heat for 3 hours. When ready, drain and reserve.
- Cut the pork in large long pieces, approximately 200 grams.
- Meanwhile, prepare a stew in a pan with scallion and seasonings, and marinate the peas and meat with this preparation.
- Spread out the bacon with the skin side down, put a layer of peas, then one of meats, and finish with another layer of peas.
- Sew the edges of the bacon with a large needle and twine to close the cushion and prevent part of the filling from coming out.
- In a baking sheet place the cushion with the closed part facing down. Take to the oven at 350°F for approximately 2 hours. When the skin is toasted, cover it with plantain leaves and leave the cushion baking for 3 more hours. It's advisable to check it so it doesn't toast too much. With a spoon remove the fat that it releases.
- After this time turn off the oven and let it cool without removing the cushion.
- When ready, serve accompanied by insulsos and arepas oreja'e perro.