• 12 servings

  • Ingredients

  • 2 kg of pig leather in one piece *
  • 2.5 kg of boneless pork
  • 5 long onion stalks, chopped
  • 2 ½ cups of rice
  • 500 g of yellow peas
  • 3 garlic cloves, minced
  • Preparation

  • 3 tablespoons lard or oil
  • 3 sour oranges
  • Salt, cumin, pepper and color
  • Capotera needle, awl and pita.

* You can get a large piece of thin leg bacon and remove as much fat from it without damaging the skin

Soak the peas in water from the day before. Marinate the leather with the juice of two of the oranges, salt and a chopped onion stalk. Season the meat with salt, pepper and cumin and another long onion stalk, and keep refrigerated. The next day cook the peas in salted water until soft but not falling apart. Prepare the rice in the usual way with a little color to make it yellow. In addition, sauté the onions and garlic in the butter until they begin to brown, add the prepared rice, the cooked peas, season and mix well.

Let the rice cool. Preheat the oven to 350 ° F / 175 ° C. Wash the leather and place it on the counter, skin side down. Put half of the rice in the center of the leather leaving the ends free to sew, then place half of the meat and repeat the layers. Fold the leather to form the cushion. With an awl or ice pick, open holes on both sides of the leather, pass the needle with the pita and tie well. Place on a foil lined baking sheet, bathe the cushion in the juice of the other sour orange and bake for 3 to 4 hours until the leather is toasted. Serve with arepas or bland.