Recetas con Carne de Cerdo - Make Lacón con Grelos Today

Welcome to the heart of Galician cuisine! Today, we're diving into a beloved classic: Lacón con Grelos. This isn't just a dish; it's a celebration of tradition, a testament to simple, hearty flavors, and one of the most iconic recetas con carne de cerdo you'll ever encounter. Imagine tender, succulent pork shoulder, perfectly paired with vibrant, slightly bitter turnip greens, all simmered together in a rich, comforting broth. It’s a truly delicious and satisfying guiso con carne that warms you from the inside out.
While it might sound exotic, preparing Lacón con Grelos is surprisingly straightforward, making it a fantastic addition to your collection of recetas con cerdo. Whether you're a seasoned chef or just starting your culinary journey, this guide will walk you through every step, ensuring your success in creating an authentic Galician masterpiece. Get ready to impress your taste buds with this incredible receta de carne cerdo!

Ingredients

• 1.5 - 2 lbs (about 700-900g) Lacón (cured pork shoulder, bone-in, skin on). Important Note: If you can't find cured lacón, a good quality uncured pork shoulder or hock can be used, but you'll need to salt it generously and cure it yourself for a few days, or simply boil it longer to tenderize.
• 1 large bunch (about 1.5 lbs / 700g) Grelos (turnip greens). Important Note: Fresh grelos are key! Look for them in specialty Spanish or Portuguese markets, or farmers' markets. If unavailable, you can substitute with collard greens or rapini, but be aware the flavor profile will be slightly different.
• 2-3 large potatoes, peeled and quartered
• 1 large chorizo (Galician or Spanish chorizo, preferably a soft, cooking variety), cut into thick slices
• Water (for boiling)
• Salt (to taste, but go easy as lacón is already salty)
• Olive oil (a drizzle for serving, optional)

Directions

1. Prepare the Pork:
   1. If using cured lacón, it's crucial to soak it in cold water for at least 24-48 hours before cooking. Change the water every 8-12 hours. This step is vital to desalt the pork and ensure it's not overly salty.
   2. Once soaked, drain the lacón and place it in a large pot. Cover it with fresh cold water. Bring to a boil, then reduce the heat to a simmer. Cook for approximately 1.5 to 2 hours, or until the pork is tender but not falling apart. Skim off any foam that rises to the surface.
   3. Once cooked, remove the lacón from the pot and set aside to cool slightly. Reserve the cooking liquid – this will be your flavorful broth!
2. Prepare the Grelos (Turnip Greens):
   1. Wash the grelos thoroughly under cold running water. Discard any tough stems or yellowed leaves.
   2. Blanching is essential to remove any excessive bitterness. Bring a separate pot of salted water to a rolling boil. Add the grelos and boil for 5-10 minutes, or until they are tender-crisp.
   3. Drain the grelos well, pressing out any excess water. You can chop them roughly if they are very long.
3. Boil Together:
   1. Return the reserved pork cooking liquid to the pot (or use fresh water if you prefer a less intense flavor, though the pork broth is traditional and delicious). Bring it to a gentle simmer.
   2. Add the peeled and quartered potatoes to the simmering liquid. Cook for about 10-15 minutes, or until they are almost tender.
   3. Next, add the blanched grelos and the sliced chorizo to the pot.
   4. Cut the cooked lacón into large, rustic pieces, discarding the bone (if any) and any excessive fat if desired. Add the pork pieces to the pot with the vegetables.
   5. Continue to simmer everything together for another 10-15 minutes, allowing all the flavors to meld beautifully and the potatoes to finish cooking. The ideal timing here is to ensure all ingredients are hot and the flavors have combined, without overcooking the greens or potatoes.
4. Final Touches:
   1. Taste the broth and adjust seasoning with salt if necessary (remember the lacón and chorizo will add saltiness). A little freshly ground black pepper can also be nice.
   2. Serve the Lacón con Grelos immediately, arranging the pork, greens, potatoes, and chorizo attractively on plates. A drizzle of good quality extra virgin olive oil over the top just before serving is a traditional and delicious finishing touch.