Lacón con grelos – cured pork shoulder with turnip tops, chorizo and potatoes
Galicia's winter and carnival dish: desalted, simmered lacón (cured pork shoulder), with chorizo, potatoes and grelos – turnip tops – cooked in its broth. It all goes on one platter, with a drizzle of olive oil and a dusting of paprika over the potatoes.
- 25 h 38Time
- 23 minHands-on
- 4Portions
- 72 gprotein per portion
- 980kcal per portion
Ingredients for 4 portions
- 700 gLacón (cured pork shoulder), in one piece
- 4Spanish chorizos, ideally Galician
- 1 kgPotato
- 1 kgTurnip tops (grelos)
- 2 tbspOlive oil
- 1 tspPaprika, sweet
- to tasteSalt
Method
- Soak the lacón in cold water in the fridge for 24 hours, changing the water 2 or 3 times, to draw out the salt.
- Drain, put the lacón in a large pot, cover with cold water and bring to the boil.
- Simmer for 1 hour, until the lacón is tender when pierced.
- Meanwhile, wash the turnip tops well and remove the toughest stalks. Peel the potatoes and break them into large chunks.
- Add the chorizos and potatoes to the broth and cook for 15 minutes.
- Add the turnip tops and cook for 10–12 more minutes, until the potatoes and greens are tender. Taste the broth and add salt only if needed.
- Drain everything. Slice the lacón and cut the chorizos into pieces, then arrange on a platter with the potatoes and greens. Drizzle the potatoes with the oil and dust them with paprika.
