Home cooking attempt — Lechona from scratch

I spent an afternoon making Lechona from scratch following a traditional recipe. Getting chicharrón pork rinds right was the main challenge — it's not as straightforward as it looks. The subtly sweet with tropical fruit result was rewarding once I got it right.

the bandeja paisa plate is a point of Antioquian cultural pride. I served it with Águila beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Lechona yourself gives you a new appreciation for what goes into it at a restaurant.