Lechona

Prepare the Pork

Preheat your oven to 350°F (175°C).

In a small bowl, mix together minced garlic, paprika, ground cumin, oregano, vegetable oil, salt, and black pepper.

Rub this mixture all over the inside and outside of the pig.

Marinate the pig in the refrigerator for at least 4 hours or overnight for best results.

Prepare the Stuffing

In a large skillet, cook the diced pork belly over medium heat until it starts to brown.

Add ground pork, and cook until browned and cooked through.

Add chopped onion and minced garlic, and sauté until the onion is translucent.

Stir in parsley, cilantro, raisins, olives, ground cumin, paprika, salt, and black pepper.

Add the rice and chicken broth, and cook until the rice is partially cooked, about 15 minutes. The rice should be slightly undercooked as it will finish cooking inside the pig.

Stuff and Roast the Pig

Carefully stuff the pig with the prepared stuffing. Secure the opening with skewers or string to keep the stuffing inside.

Place the stuffed pig on a rack in a roasting pan. Roast in the preheated oven for about 3-4 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

Baste the pig occasionally with its own juices to keep the skin moist and flavorful.

Serve

Once the pig is fully cooked and the skin is crispy, remove it from the oven and let it rest for about 15 minutes before carving.