Rinse the pork shoulder under cold water and pat dry with kitchen paper. Using a sharp knife, carefully loosen the skin from the meat to create a pocket, keeping the skin intact. This space will hold the savoury filling later.

In a large pan, heat the oil over medium heat. Sauté the white onion, spring onions, garlic, and tomato until softened and fragrant, about 5 minutes. Add the cumin, oregano, and annatto powder, stirring well to coat the vegetables with the spices.

Add the diced pork belly, cooked peas, and rice to the pan. Stir in the coriander, salt, and pepper. Pour in the pork stock and cook for 5 minutes to allow the flavours to meld. The mixture should be moist but not wet. Let it cool slightly before filling.

Spoon the filling into the pocket beneath the skin, pressing it firmly to ensure even distribution. Sew or secure the edges with kitchen twine or skewers to keep the filling enclosed.

Rub the outer skin with salt and a touch of annatto for colour. Leave the stuffed pork uncovered in the fridge for at least 2 hours, or overnight if possible, to dry the skin for crispier roasting.

Preheat your oven to 180°C (160°C fan). Line a roasting tray with foil and place a wire rack on top. Pour a small amount of water into the base of the tray to prevent burning and create steam for tender meat.

Place the stuffed pork skin side up on the rack. Roast for about 2½ to 3 hours, basting occasionally with pan juices. The skin should gradually turn golden and blistered, while the meat becomes tender inside.

Remove the pork from the oven and let it rest for at least 15 minutes. This allows the juices to settle, keeping the filling moist and flavourful.

Slice the lechona into generous portions, ensuring each serving includes both the crisp skin and the savoury filling. Serve with lime wedges and a simple salad or arepas for a complete Colombian experience.

For an authentic touch, serve the dish on banana leaves and garnish with fresh coriander. The contrast between the crispy skin, tender pork, and seasoned rice makes this dish unforgettable.