COLOMBIAN LECHONA | How To Make A Colombian Roasted Pig | SyS
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- Опубликовано: 14 окт 2024
- COLOMBIAN LECHONA RECIPE: sweetysalado.c...
LECHONA COLOMBIANA ESPAÑOL: • LECHONA COLOMBIANA | C...
Rice Recipe: • BASIC RICE RECIPE | Ho...
Colombian Arepas Recipe: • COLOMBIAN AREPAS | How...
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Amazing! Can't wait to go back to Colombia this year (My 3rd Time) in the meantime I'll enjoy your videos! Thank you ma'am and keep the Colombian food coming :)
That is delicious, I need to try this.
OH my!!!!, Diana thats genious, Exelent recipe, I'll try this someday for an special occation thanks
i want to make it for Christmas! reminds me de mi hermosa Colombia
Great meal for sharing with friends and family..this instantly reminded me of roasted Pig we had at one of our friends Baby shower party.
This is very interesting! I've never heard of it
Love your recipes!!! Thanks for making tutorials!!!
Thank you so much, Monica. =)
Oh my! Que rico!!!
This is awesome! Such interesting recipes you have!
Se ve rico la voy a hacer soy mexicano
me encantan tus recetas son muy practicas
¡Muchas gracias haider!
wowww, that really look amazing...great recipe!
Thank you, thank you!
I'm excited to impress my family with this....about the skin... Will u recognize the smell instantly?
Oh my gosh, YES! The best pork skin is the one that is still frozen, it has a slight fresh meat scent and not rotten, it it's rotten, send it back. If I see that they have pork skin just sitting there in their display window I still ask them to get me the stuff they have frozen in the back because even if their displays are refrigerated, they're still not good enough to keep it fresh.
It looks delicious! But I have a question - since you bake it for 4-5 hours at 204 °C did you cover it with aluminum foil or you leave it uncover? Thank you!
No, you leave it uncovered so the skin becomes crunchy and golden brown.
Sorry if this was asked already - but does the bottom pork skin get crispy too?
GoranMak Actually, the bottom part usually gets burned because of the amount of time it's roasting in the oven. The main purpose for it is to protect the rice from burning and to give it that pork flavor as it roasts.
***** Ahhh, of course. Makes sense! (But who doesn't love a bit of burnt pork? LOL)
@@GoranMak the ideal lechona Gets cooked in a mud handcrafted oven fueled with Coal, so the Skin Gets crispi but not burned and you can Eat it.
Hola Diana Tengo una pregunta para ti podría usar la piel del pernil del cerdo porque no encuentro piel normal de cerdo fácil
Hola caudia, sí cualquier cuero del cerdo te sirve.
Agradecería mucho si me respondieras porque estoy pensando hacer una lechona pero no encuentro el cuero fácil para Christmas gracias
Si no lo encuentras no te preocupes porque la verdad es que el relleno por sí solo queda deliciosísimo.
I have crisco is that good? also I'm going to use an aluminum pan do I still put aluminum on the bottom? oo and does the skin come out crispy at the bottom? 911 emergency 🙊
No, you still need pork lard because it adds a lot of flavor. Crisco, won't do. The aluminum foil is to avoid the rice from sticking to the pan and for easy cleaning, although it still tends to stick some.
Tienes la de lomo relleno?
Gracias, ROSA ELENA, no por ahora no tengo esa receta.
the lechona does not have rice, déjense de joder
#LechonaNation
La tolimense, no, a las otras vesiones sí se les puede agregar al gusto.