Entree: Spain – Galicia – Lacón con Grelos (Braised cured pork shoulder served with turnip greens and potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) lacón (cured pork shoulder), bone-in
- 6 oz (170 g) Spanish chorizo, 2 links, approx. 3 oz (85 g) each
- 1 lb (450 g) grelos (turnip greens) or substitute turnip tops/rapini, trimmed
- 1.5 lb (680 g) waxy potatoes, scrubbed and halved if large
- 1 large onion, about 8 oz (225 g), sliced
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 tsp (5 ml) whole black peppercorns
- 6 cups (1.44 L) water or low-sodium chicken/pork stock
- 2 tbsp (30 ml) olive oil
- Salt to taste
- Optional: smoked paprika 1 tsp (5 ml) for serving

Instructions

1. Rinse the lacón under cold water to remove surface salt and pat dry. Place in a large pot and cover with 6 cups (1.44 L) water or stock.
2. Add bay leaves, peppercorns, and smashed garlic. Bring to a gentle simmer, skimming any foam, then reduce heat to low and simmer, partially covered, for about 1 hour 15 minutes to 1 hour 30 minutes until the meat begins to be tender.
3. While the lacón simmers, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Brown the chorizo links on all sides, about 4–5 minutes, then remove and set aside.
4. Add the sliced onion to the skillet and sauté in the chorizo fat for 4–5 minutes until softened and translucent. Remove and set aside.
5. Add the potatoes to the pot with the lacón and continue simmering 20 minutes. Add the browned chorizo and sautéed onions; continue to simmer another 10–15 minutes, or until potatoes are tender and meat is easily pierced.
6. Meanwhile, blanch the grelos in a separate pot of boiling salted water for 2–3 minutes if very coarse, then drain and squeeze out excess water. Add the greens to the lacón pot for the final 5–7 minutes to wilt and absorb flavor.
7. Remove the lacón and chorizo from the pot. Slice the lacón into thick slices (discard bone) and cut chorizo into rounds. Taste the cooking liquid and adjust salt if necessary.
8. Arrange lacón, chorizo, potatoes, and greens on a large serving platter. Spoon a little cooking broth over the top and finish with a pinch of smoked paprika if using. Serve hot.