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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":437,"variations":439,"ingredients":449,"instructions":499,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":434,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":553,"diet":555,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":543,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"It depends who you ask, and the disagreement is genuine. Cooks in Tolima, where the dish comes from, insist that lechona is pork, yellow peas and spices only, and that rice is padding added elsewhere. In much of the rest of Colombia rice in the filling is standard and unremarkable. Neither version is a mistake; they are just from different places.","Does real lechona contain rice?",{"answer":398,"question":399},"Moisture is almost always the reason. The skin must be scored, salted and left uncovered in the fridge overnight so the surface dries out, and it needs a burst of high heat at the end — around 240°C — after the meat has cooked slowly. Crackling also goes soft again if you rest the roast under foil, so keep the skin uncovered and exposed to air.","Why did my crackling stay chewy instead of crisp?",{"answer":401,"question":402},"Yes, and almost everyone outside a lechonería has to. A rolled shoulder or a leg with the skin on gives you the same three elements — slow-cooked pork, pea stuffing and crackling — in a form that fits a domestic oven. The one thing that cannot be reproduced at home is the long, gentle heat of a brick oven, which is what makes commercial lechona so soft.","Can I make lechona without a whole pig?",{"answer":404,"question":405},"The stuffing can be cooked two days ahead and refrigerated; it firms up and is easier to pack into the meat cold. Salt and score the skin the night before regardless, since that step needs the time. Stuff and tie the roast up to a day in advance, but bring it out of the fridge an hour before it goes into the oven so it roasts evenly.","How far ahead can I prepare this?",{"answer":407,"question":408},"Aim for 88 to 92°C in the thickest part of the shoulder. This is well past the safe minimum on purpose: shoulder is full of connective tissue that only becomes tender once it has broken down, so a roast pulled at 70°C will be safe to eat but tough and dry-eating.","What internal temperature should the pork reach?",[410,411,412,413,414,415],"Ask the butcher for a boneless shoulder with the skin left on and, if possible, an extra sheet of skin to roast alongside for more crackling.","Dry the skin overnight uncovered in the fridge after salting. Damp skin steams instead of blistering, and that is the whole dish.","Yellow split peas should be soft but still individual — cooked to a smooth purée the stuffing turns pasty and heavy.","Cumin here goes in at a volume that feels excessive elsewhere. Two full tablespoons for this quantity is right, not a mistake.","Tie the roll every 3 cm with butcher's twine so the stuffing cannot escape as the meat contracts in the oven.","Rest the roast at least 20 minutes before carving, but keep the crackling out of the covered resting area or the steam will soften it.","🐖","Lechona is a whole young pig, deboned through the back, packed with its own chopped meat and a cumin-scented mash of yellow peas, sewn shut and roasted for the better part of a day until the skin turns into a rigid golden shell. Served, it is a square of that crackling with a scoop of the stuffing underneath — pork so soft it needs no knife, peas that have absorbed every drop of rendered fat, and a crack that carries across a room. No domestic oven holds a pig, so this version does the same thing with a rolled pork shoulder: the stuffing is cooked the traditional way, the roast goes low and slow, and the skin gets its blast of heat at the end. It feeds eight and it tastes unmistakably of Tolima.","Lechona belongs to Tolima and Huila, the departments of the upper Magdalena valley, where it is the food of fiestas patronales, weddings and the June festivals. It is cooked commercially rather than at home even in Tolima itself, because the real thing needs a horno de barro, a brick oven fired down to a steady low heat, and eight to twelve hours of it. Lechonerías sell it by the portion from a whole pig on a table, and the person carving works from the skin inwards, weighing out crackling and stuffing together.\n\nThere is a live argument about rice. Tolimense cooks maintain that authentic lechona contains yellow peas, pork and spices and nothing else, and that rice is an adulteration used to stretch the filling — a Bogotá habit, or a commercial one. Cooks and vendors elsewhere in Colombia add rice as a matter of course and consider it normal. Neither camp is going to concede, so the recipe below leaves it as an option and marks it as the disputed ingredient it is. Order lechona in Ibagué and you should not find rice in it.\n\nThe pig itself is not a suckling pig in the European sense despite the name — lechona is usually made with an animal of thirty to fifty kilos, old enough to carry real meat and a skin thick enough to crackle properly. It is served on a plate with an arepa, or with insulso, a plain steamed rice cake specific to the region, and eaten with the hands as often as not. Traditionally there is no sauce and no side salad: fat, cumin, peas and crackling are considered a complete idea.","Carved meat and stuffing keep 4 days refrigerated and reheat well, covered, at 150°C with a splash of water so they do not dry out. The crackling will not survive storage in any recognisable form — it softens within hours — so keep it out of the fridge and finish it on the day. Both the meat and the stuffing freeze for 3 months; freeze them together in portions so the pea mixture stays moist, and thaw fully before reheating.",[421,422,423,424],"Keeps the real filling — pork and yellow peas cooked in rendered fat — and only changes what a home oven forces you to change.","Treats the crackling as its own problem, with an overnight dry-salt and a separate high-heat stage instead of hoping for the best.","Names the rice question as an open dispute between Tolima and everywhere else, rather than quietly picking a side.","A rolled and tied shoulder carves into neat rounds, so every plate gets stuffing, meat and skin in the right proportion.",[426,427,428,429,430],"Large roasting tin with a rack","Butcher's twine","Sharp knife or scalpel for scoring skin","Meat thermometer","Heavy pot for the stuffing",{"fat":432,"carbs":433,"fiber":434,"protein":435,"calories":436,"estimated":8},50,33,8,49,790,[438],"Arepas or insulso, a jar of ají picante, and cold beer — no sauce and no gravy, in keeping with how it is served in Tolima.",[440,443,446],{"name":441,"description":442},"With rice (the disputed version)","Fold 200 g of cooked white rice into the finished pea stuffing. Common across much of Colombia, rejected by Tolimense cooks who consider peas and pork the only legitimate filling.",{"name":444,"description":445},"Porcion de lechona","How it is actually sold: a square of crackling laid over a scoop of stuffing with a piece of meat, an arepa on the side, no plate cutlery required.",{"name":447,"description":448},"Lechona with insulso","Serve with insulso, the plain steamed rice cake of Tolima, instead of an arepa. It is bland by design and exists to absorb fat from the plate.",[450,456,460,466,469,474,477,481,484,488,492,494],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},2.5,"pork-shoulder","boneless pork shoulder, skin on, butterflied","kg","For the roast",{"qty":457,"name":458,"unit":459,"group":455},2,"coarse salt, for the skin","tbsp",{"qty":461,"ref":462,"name":463,"unit":464,"group":465},500,"pork-belly","pork belly, cut into 1 cm dice","g","For the stuffing",{"qty":467,"name":468,"unit":464,"group":465},400,"dried yellow split peas, soaked 4 hours and drained",{"qty":470,"ref":471,"name":472,"unit":473,"group":465},6,"scallions","long scallions, finely sliced","piece",{"qty":457,"ref":475,"name":476,"unit":473,"group":465},"onion","onions, finely chopped",{"qty":470,"ref":478,"name":479,"unit":480,"group":465},"garlic","garlic, minced","clove",{"qty":457,"ref":482,"name":483,"unit":459,"group":465},"cumin","ground cumin",{"qty":485,"ref":486,"name":487,"unit":459,"group":465},1,"achiote","achiote or Colombian color powder",{"qty":485,"ref":489,"name":490,"unit":491,"group":465},"black-pepper","ground black pepper","tsp",{"qty":485,"name":493,"unit":459,"group":465},"fine salt, for the stuffing",{"qty":495,"ref":496,"name":497,"note":498,"unit":464,"group":465,"optional":8},200,"rice","cooked white rice","the disputed addition — leave it out for the Tolima version",[500,503,507,510,515,518,522,526],{"text":501,"title":502},"Score the pork skin in parallel lines a centimetre apart, cutting through the skin and into the fat but stopping before the meat. Rub the coarse salt into the cuts, set the joint skin-up on a rack and leave it uncovered in the fridge overnight so the surface dries to the touch and feels like parchment.","Score and dry the skin",{"text":504,"title":505,"timerSeconds":506},"Next day, put the diced pork belly in a cold heavy pot over medium heat and cook for about 20 minutes, stirring occasionally, until the fat has run out and the pieces are golden and shrunken. Scoop out the meat and leave roughly 4 tablespoons of fat in the pot.","Render the belly",1200,{"text":508,"title":509},"Soften the onion and scallion in the pork fat for 8 minutes until translucent and sweet-smelling, then stir in the garlic, cumin, achiote and pepper and fry for a minute until the spices darken and coat everything. Add the drained peas, the browned belly and enough water to cover by two fingers.","Build the pea stuffing",{"tip":511,"text":512,"title":513,"timerSeconds":514},"The stuffing must be cold before it goes into the meat, or the roast will overcook at the edges before the centre catches up.","Simmer uncovered for 45 minutes, stirring often once it thickens, until the peas are tender enough to crush against the roof of your mouth but still hold their shape, and the mixture is thick enough that a spoon dragged through the pot leaves a channel. Season with the salt, fold in the rice if you are using it, and cool completely.","Cook the peas down",2700,{"text":516,"title":517},"Open the butterflied shoulder meat-side up, season it with salt and pepper, and spread the cold stuffing over it in an even layer, leaving a 3 cm border. Roll it up firmly with the skin outside and tie with twine every 3 cm. Keep any spare stuffing in a covered dish to reheat later.","Stuff and tie the roast",{"text":519,"title":520,"timerSeconds":521},"Set the roast on a rack in a tin and cook at 150°C for about 3 hours and 15 minutes, until a thermometer in the thickest part of the meat reads 88 to 92°C and a skewer slides in with almost no resistance. If the skin colors too fast early on, shield it loosely with foil.","Roast slow",11700,{"text":523,"title":524,"timerSeconds":525},"Turn the oven up to 240°C, remove any foil, and roast a further 25 to 30 minutes. Watch it closely through the last ten: the skin should bubble up into hard golden domes across the whole surface and tap like a shell rather than dent under your fingernail.","Blast the skin",1800,{"text":527,"title":528,"timerSeconds":506},"Rest the roast uncovered for 20 minutes on a board — covering it will soften the crackling you just worked for. Cut off the crackling in sheets, snap it into squares, then slice the meat into rounds. Serve each plate with a slice, a spoonful of stuffing and a piece of skin on top.","Rest and carve","leh-CHOH-nah toh-lee-MEN-seh",[531,535,539],{"note":532,"swap":533,"original":534},"If the shoulder comes skinless, roast a sheet of skin or a slab of belly on a rack above it — you lose nothing but the presentation, and the crackling is arguably better.","Boneless shoulder plus a separate piece of pork skin or belly","Skin-on pork shoulder",{"note":536,"swap":537,"original":538},"Green split peas cook the same way and taste close, though the finished stuffing looks khaki rather than the expected gold.","Green split peas, or arvejas amarillas from a Latin grocer","Dried yellow split peas",{"note":540,"swap":541,"original":542},"This is a color adjustment more than a flavor one. Colombian kitchens use packaged color for the yellow-orange tone the stuffing is expected to have.","Sweet paprika with a pinch of turmeric","Achiote or color powder","lechona-tolimense","Lechona Tolimense (Stuffed Roast Pork with Yellow Peas)","Lechona Tolimense","Lechona tolimense","colombia","Tolima",45,250,720,"hard",[554],"main",[556,557],"gluten-free","dairy-free",[452,462,482,471],[560,563,565,567],{"alt":561,"src":562},"Sliced rolled pork roast with blistered golden crackling revealing a yellow split pea and pork stuffing","\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-1x1.jpg",[570,571,572,573,574,575,576],"lechona","tolima","roast pork","crackling","yellow split peas","colombian festival food","ibague","2026-08-20","dishroute-kitchen","Tolima's festival roast, scaled to a home oven: pork shoulder rolled around a cumin-heavy stuffing of yellow peas and diced pork, roasted slow, then blasted until the skin shatters.",{"en":581},"\u002Frecipe\u002Flechona-tolimense",{"items":583,"total":727,"page":485,"limit":874,"hasMore":875},[584,620,658,691,722,749,777,787,819,846],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":547,"region":589,"baseServings":470,"prepMinutes":590,"cookMinutes":591,"difficulty":592,"course":593,"diet":595,"mainIngredients":596,"images":602,"keywords":612,"publishedAt":577,"updatedAt":577,"authorSlug":578},"ajiaco-santafereno","Ajiaco Santafereño (Bogotá Chicken and Three-Potato Soup)","Ajiaco Santafereño","Ajiaco santafereño","Bogotá and Cundinamarca",25,70,"medium",[594,554],"soup",[556],[597,598,599,600,601],"chicken","potato","corn","capers","avocado",[603,606,608,610],{"alt":604,"src":605},"Deep bowl of thick pale Colombian potato soup with shredded chicken, a half corn cob, cream and capers","\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-1x1.jpg",[613,614,615,616,617,618,619],"ajiaco","guascas","bogota","potato soup","colombian soup","papa criolla","chicken soup",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":547,"region":625,"baseServings":626,"prepMinutes":627,"cookMinutes":590,"restMinutes":628,"difficulty":629,"course":630,"diet":634,"mainIngredients":636,"images":640,"keywords":650,"publishedAt":577,"updatedAt":577,"authorSlug":578},"colombian-arepas","Arepa de Maíz (Colombian Griddled Corn Cakes)","Arepa de Maíz","Arepa de maíz","Antioquia and nationwide",4,15,5,"easy",[631,632,633],"bread","side","breakfast",[635,556],"vegetarian",[637,638,639],"cornmeal","butter","queso-fresco",[641,644,646,648],{"alt":642,"src":643},"Stack of thin griddled Colombian corn arepas with toasted brown blisters, one split open with melting butter","\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-1x1.jpg",[651,652,653,654,655,656,657],"arepa","masarepa","colombian bread","corn cakes","arepa paisa","gluten free bread","griddle",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":547,"region":663,"baseServings":626,"prepMinutes":664,"cookMinutes":665,"restMinutes":666,"difficulty":592,"course":667,"diet":668,"mainIngredients":669,"images":673,"keywords":683,"publishedAt":577,"updatedAt":577,"authorSlug":578},"bandeja-paisa","Bandeja Paisa (Antioquian Mixed Platter)","Bandeja Paisa","Bandeja paisa","Antioquia",40,150,480,[554],[],[462,670,671,496,601,672],"ground-beef","plantain","eggs",[674,677,679,681],{"alt":675,"src":676},"A wide tray holding red beans, white rice, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado","\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-1x1.jpg",[684,685,686,687,688,689,690],"bandeja paisa","colombian beans","antioquia","chicharron","medellin","frijoles","colombian platter",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":547,"region":696,"baseServings":626,"prepMinutes":697,"cookMinutes":697,"difficulty":592,"course":698,"diet":699,"mainIngredients":701,"images":707,"keywords":717,"publishedAt":577,"updatedAt":577,"authorSlug":578},"colombian-cazuela-de-mariscos","Cazuela de Mariscos (Cartagena Coconut Seafood Casserole)","Cazuela de Mariscos","Cazuela de mariscos","Caribbean coast",30,[554],[700],"pescatarian",[702,703,704,705,706],"shrimp","squid","mussels","white-fish","coconut-milk",[708,711,713,715],{"alt":709,"src":710},"Earthenware pot of creamy coconut seafood stew with shrimp, mussels in shell, squid rings and cilantro","\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-1x1.jpg",[718,719,720,721,702,704,703],"cazuela de mariscos","cartagena","coconut seafood stew","colombian caribbean",{"slug":723,"title":724,"shortTitle":725,"nativeName":725,"countrySlug":547,"region":726,"baseServings":626,"prepMinutes":727,"cookMinutes":728,"difficulty":629,"course":729,"diet":730,"mainIngredients":731,"images":734,"keywords":744,"publishedAt":577,"updatedAt":577,"authorSlug":578},"changua","Changua (Bogotá Milk and Egg Breakfast Soup)","Changua","Bogotá and the Boyacá highlands",10,12,[633,594],[635],[732,672,471,733],"milk","cilantro",[735,738,740,742],{"alt":736,"src":737},"Bowl of Colombian changua with a poached egg floating in milky broth over soaked bread and chopped cilantro","\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-1x1.jpg",[723,745,746,747,615,733,748],"colombian breakfast","milk soup","poached egg","andean",{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"countrySlug":547,"region":754,"baseServings":626,"prepMinutes":549,"cookMinutes":590,"restMinutes":697,"difficulty":592,"course":755,"diet":758,"mainIngredients":759,"images":760,"keywords":770,"publishedAt":577,"updatedAt":577,"authorSlug":578},"colombian-empanadas","Empanadas Colombianas (Fried Corn Pastries with Potato and Beef)","Empanadas Colombianas","Empanadas colombianas","Nationwide, strongest in Antioquia and Valle",[756,757],"street-food","snack",[556,557],[637,598,670],[761,764,766,768],{"alt":762,"src":763},"Golden deep-fried Colombian corn empanadas, one broken open to show potato and beef filling, with green 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