Homemade Lechona (Colombian Stuffed Pork)

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1. 1Step 1: In a medium saucepan, melt the pork fat. Add the onions and garlic and cook for about 3 minutes, until softened and fragrant but not browned.
2. 2Step 2: In a large bowl, mix the pork meat, cooked rice, ground cumin, sazón, peas, potatoes, salt and pepper.
3. 3Step 3: Add the pork fat and onion mixture to the bowl and stir it through. Cover and refrigerate for 1 hour: this lets the seasoning penetrate the meat and firms the filling so it is easier to roll.
4. 4Step 4: Rinse the pork belly in cold water and pat it thoroughly dry, especially the skin: any moisture left now is moisture that stops it crackling later. Lay it skin-side down on a work surface, spread the filling over it, and roll it up so the filling is fully enclosed. Tie it at intervals with kitchen twine.
5. 5Step 5: Preheat the oven to 325 °F (165 °C).
6. 6Step 6: Cover the roll with aluminium foil, set it in a baking dish and bake for about 45 minutes.
7. 7Step 7: Uncover and bake for a further 25 minutes, so the skin dries out, browns and crisps. It is done when a thermometer pushed into the centre of the filling reads 160 °F (71 °C).
8. 8Step 8: Take it out and move it to a cutting board. Let it rest for 15 minutes before slicing, or the filling falls apart as you cut.