Lechona Alcaparrada with Natural Spices (Boyacá, Colombia)

Cook and chill the rice If the rice is not already prepared, cook plain white rice pilaf until the grains are tender and separate. Spread 500 g cooked rice in a shallow dish so it cools quickly, then refrigerate it. Keep it cold until assembly; do not leave cooked rice sitting at room temperature while you prepare the rest.

Blanch the peas Bring a pot of water to a boil. Add the peas and cook just until bright green and tender, usually 3–5 minutes for fresh peas or according to the frozen peas' package directions. Drain well, spread in a shallow dish and refrigerate until cool. The peas should hold their shape in the filling.

Sear the pork and chicken Pat the pork and chicken dry. Heat the olive oil in a large skillet over medium-high heat. Sear the meat in batches so the cubes brown rather than steam; transfer each batch to a clean plate. The centre need not be fully cooked yet, but avoid overcrowding. Wash hands, utensils and surfaces after handling raw chicken.

Mix the filling In a large bowl, gently fold together the chilled rice and peas, capers, olives, mint, celery leaves, bay, nutmeg and salt. Add the seared pork and chicken and turn the mixture until evenly combined. Keep the filling chilled while you prepare the skin; assemble promptly and roast as soon as the parcel is sewn.

Fill and sew the skin Lay the pork skin on a clean work surface with the outside facing down. Pat it dry and check for tears. Pile the filling in the centre, leaving a wide border all around. Fold the skin over the filling to form a compact pillow, then sew the edges securely with food-safe twine so the filling cannot spill. Tie the ends and place the parcel seam-side down in a sturdy roasting tray. Use two people or broad spatulas to move it if needed.

Roast and check the centre Heat the oven to 180°C. Roast the lechona for about 3 hours as an initial estimate. Check the colour as it cooks; if the skin browns too quickly, shield it loosely with foil. Near the end, insert a clean food thermometer through the seam into the thickest chicken pieces and the centre of the filling. Both must reach at least 74°C. If either spot is cooler, continue roasting and check again. Let the roast rest for 15 minutes before cutting.

Grill the corn arepas While the roast is in the oven, grind the corn kernels to a coarse, moist meal. Mix in the salt and black pepper, then shape five small patties. Set each on a clean rasgua or banana-leaf piece over a hot griddle. Cook until the underside sets and browns lightly, turn with the leaf, and cook the other side until the arepa is firm and hot through. The leaf adds aroma and helps keep the corn from scorching against the griddle.

Slice and serve Transfer the roast to a large board with two sturdy spatulas. Cut away the twine carefully and slice across the filling into five thick portions. Serve hot with one corn arepa per person.