Lechona Tolimense (Colombian-Style Stuffed Pork)

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1. 1Step 1: To make the marinade, add the scallions, garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon of ground cumin to a blender with 1/4 cup of water and blend until well combined.
2. 2Step 2: In a large bowl mix the pork meat with half of the marinade and reserve the rest in a container in the fridge. Place the pork in the fridge and let it sit overnight.
3. 3Step 3: The next day, place the cooked rice, pork fat, 1/2 teaspoon of ground cumin, achiote, cooked peas, the rest of the marinade, 1/2 teaspoon salt and 1/2 teaspoon of pepper in a large bowl. Mix well and set aside.
4. 4Step 4: To assemble: Rinse the pork skin under cold water and pat dry really well. Add salt to both sides and place it on a baking sheet or baking pan lined with foil, top with the rice mixture and pork.
5. 5Step 5: Start rolling the pork skin to enclose the rice and pork mixture completely. Tie with kitchen string to hold it together. Cover with aluminum foil.
6. 6Step 6: Preheat the oven to 350 F.
7. 7Step 7: Bake for about 1 hour and 30 minutes. Increase the heat to 450 F and uncovered the lechona to allow the skin to brown and cook for about 30 minutes more or until the skin is crispy.
8. 8Step 8: Remove from the oven and let it set for about 20 minutes. Serve with arepa, salted potatoes and lime wedges on the side.