Galician salted pork shoulder with turnip greens
Desalted pork shoulder served with potatoes, turnip greens and chorizo cooked in its broth.
Active time30 min
Cooking3 h
Total27 hResting : 24 h
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Ingredients
- 1000 g turnip leaves and shoots (grelos)
- 4 medium potatoes
- 1000 g raw salted pork foreleg (lacón), bone-in
- 3 Galician cooking chorizos
Preparation
Cover the pork with cold water in a large container. Leave to desalt for 24 hours in the refrigerator. Drain and discard the soaking water.
1000 g raw salted pork foreleg (lacón), bone-in- large container
Put the pork in a pot and cover generously with cold water. Bring to the boil, skim and simmer for about 90 minutes. The meat should be almost tender when pierced with a fork.
- pot
- skimmer
While the pork cooks, wash the greens. Remove damaged leaves and tough outer stalks. Peel and rinse the potatoes, leaving them whole.
1000 g turnip leaves and shoots (grelos)4 medium potatoes- knife
- board
Add the chorizos to the pork and simmer for another 30 minutes. After 20 minutes, ladle enough broth into a saucepan to cover the potatoes. Simmer them for about 30 minutes, until tender.
3 Galician cooking chorizos- pot
- saucepan
- ladle
Lift out the pork and chorizos and keep covered. Add the greens to the broth in the main pot and cook for 20 minutes, until tender. Drain them. Return the pork and chorizos to the broth for 2 minutes to reheat, then drain and arrange with the potatoes and greens.
- pot
- skimmer
- platter
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration