Lechona

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1. 1Step 1: After the pig is slaughtered, collect the blood for making blood sausages if desired.
2. 2Step 2: Carefully remove the skin, leaving about a 1-centimeter (0.4") layer of fat (bacon) attached to the skin.
3. 3Step 3: Generously salt the inside of the pig. This step is crucial for achieving a golden and crispy skin during cooking.
4. 4Step 4: Chop all the meat and bones into small pieces using a cleaver. Ensure that the meat remains attached to the bones and ribs.
5. 5Step 5: Blend 0.5 lb/225g of garlic, 3 lbs/1.35 kg green onions, and 240 ml/1 cup of water into a smooth mixture.
6. 6Step 6: Combine the marinade with the chopped meat and mix thoroughly.
7. 7Step 7: Season the pork meat (10 lbs/4.5kg), cut into smaller pieces, with the same mixture as the the previous meat.
8. 8Step 8: Let the seasoned meat rest for a few hours to absorb the flavors.
9. 9Step 9: Fry finely chopped onions (1.5 lbs/680g green onions, only white parts) in lard, then mix them with cooked rice and peas.
10. 10Step 10: Lay the skin flat, with the inner side facing up. Begin layering: first, a thick layer of chopped meat and bones; second, a layer of the onion, rice, and pea mixture; third, a layer of additional pork meat; and fourth and final, a layer of the onion, rice, and pea mixture.
11. 11Step 11: Sew the skin together with thick thread using a cross-stitch technique, ensuring the seam is secure.
12. 12Step 12: Turn the stuffed skin over and place it in a large container or tray with holes to allow the fat to drain. Place another container underneath to collect the drippings.
13. 13Step 13: If using a clay or brick oven, cook at high heat for 8 hours, followed by 2 hours at medium heat.
14. 14Step 14: If using an electric or gas oven, set the oven to 400°C (750°F) for 3 hours, then lower the temperature to 200°C (390°F) and cook for an additional 2 hours.
15. 15Step 15: Before placing the lechona in the oven, brush the skin with bitter orange juice. Repeat this step throughout the cooking process or occasionally sprinkle it with cold water to enhance crispiness.