Meat
Lacón gallego
Salted pork shoulder cooked in water, typical of Galicia and served sliced with potatoes and greens. It is the base of many regional dishes, especially at festivals and family meals.
Ingredients
Ingredients
Garniture
Spices & seasoning
On the side
Nutrition facts
640 kcal per serving
- Protein
- 50.9 g
- Carbohydrates
- 26.8 g
- of which sugars
- 5 g
- Fat
- 35.4 g
- of which saturated fat
- 12.2 g
- Fiber
- 4.1 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Soak the pork shoulder in cold water for 12 hours, changing the water two or three times.
- Place the meat in a large pot with the whole onions, garlic, bay leaves, carrot and peppercorns, then cover with cold water.
- Bring gently to the boil, skim the surface, then simmer covered for about 2 hours 30 minutes.
- Check the cooking: the meat should come away easily with a fork.
- Peel the potatoes and cook them in the broth for 20 minutes.
- Let the meat rest for 10 minutes, then slice it into thick pieces.
- Arrange the slices of lacón with the drained potatoes, drizzle with olive oil, and sprinkle with paprika and pepper.
Variations and tips
Family-style version. Serve the meat and potatoes on a large platter in the middle of the table so everyone can help themselves.
With what you can find here. Salted pork shoulder can be found at a butcher's; otherwise, salt a fresh shoulder yourself for 24 hours.
More ideas
Olla podrida2 h 50 · 4 serv.Cocido montañés (cocido montañés)3 h · 6 serv.Callos a la madrileña (Madrid-style tripe stew)3 h 30 · 4 serv.Turrón40 min · 8 serv.Txistorra35 min · 4 serv.Fartons35 min · 4 serv. · budget-friendlyPestiños50 min · 4 serv. · budget-friendlyTocino de cielo1 h 15 · 4 serv. · budget-friendly
Spain
Spain
Spain
Spain
Spain
Spain
Spain
Spain
Original Ecomely recipe.