Lacón con grelos is the classic Galician pork dish. It is usually a pork shoulder cooked and served with turnip greens. These are quite a bitter vegetable but can be grown easily enough in the UK. You may probably not have this on any camino to Santiago de Campostela but I’m looking out for it at various restaurants.
Serves 4;
Ingredients:
- 700 g of salted ham
- 4 potatoes
- 2 bunches of turnip tops
- 200 g of fresh chorizo
- extra virgin olive oil
- bunch of parsley
Preparation:
The day before, put the pieces of lacón in a large bowl, cover it with water and let it desalt until the next day.
Drain them and cook them in a pan with clean water for 1 hour. Remove the fat that has been released with a ladle.
Remove part of the cooking water to another saucepan. Peel the potatoes , cut them in half and add them. Also add the whole sausages. Cook everything for approximately 30 minutes. Remove excess fat with kitchen towel or a spoon.
Wash the turnip tops, remove the thicker stems and add them to the potato pan. Cook everything for 10 more minutes.
Remove the pork shoulder from the broth and separate the meat from the bone. Serve the pork shoulder, the turnip tops, the potatoes and the pieces of chorizo . Drizzle with a splash of olive oil.
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