Set out a scale and the equipment for Lechona. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, dry jasmine rice, dry split peas, yellow onion, ground cumin, garlic, scallion, olive oil, kosher salt. Lechona is cooked in Tolima as its own plate, not as a copy of a restaurant menu. Season the pork and rice with cumin and roast them together until the rice is dry and the pork is cooked through. A whole stuffed pig is the feast. Tenderloin and rice are what this pantry weighs. Amounts are for 4 from foods this library can count.
