Spain·Galicia
Lacón con grelos
Galician pork shoulder with turnip greens
Cured pork shoulder boiled with turnip greens, chorizo and potatoes: Galicia's Carnival and winter dish.
- Preparation
- 20 min
- Cooking
- 1 h 50 min
- Total time
- 2 h 10 min
- Difficulty
- Easy
- Servings
- 4
Desalting the lacón: 24 h (not included in the total)
Ingredients
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Preparation
Tips
- Do not skip the desalting: it is what keeps the dish from being too salty. Change the water several times.
- Blanch the grelos before adding them if you find them too bitter; nabizas are milder.
- Simmer gently, without a hard boil, so the meat stays tender and juicy.
- Use the cooking broth for the potatoes and greens: it adds a lot of flavour.
Variations
- Simple version: just lacón with cachelos, dressed with oil and paprika.
- With nabizas (tender turnip leaves, milder) instead of grelos, especially in autumn.
Story of the recipe
Lacón con grelos: where it comes from.
Its origin is tied to the traditional pig slaughter, when the whole animal was used and lacón (the cured front leg) was kept for months.
It is strongly associated with Galician Carnival, a time of abundance before the meat abstinence of Lent, although it is eaten all winter, when grelos are at their best.
Sources
By RecetarioMundo.