Classically, roasted suckling pork stuffed with rice and vegetables is Lechona Colombiana and it can be found in roadside eateries all over the Andes, traditionally in Tolima. Each region has its style of cooking the pork but essentially, it is spit roasted over hot coals and the skin is crackling to perfection. The pork meat and fat is mixed with rice, peas and corn, and served with crackling and Colombian white corn grilled bread, arepas. This dish is considered a special one and is served on special days like birthdays, weddings, family gatherings, and around Christmas. Variations of Lechona are to be found throughout Spain, Cuba and the Philippines where it is considered a national dish.
