📝 About This Recipe
Hailing from the mist-covered hills of Galicia in Northwest Spain, Lacón con Grelos is a legendary comfort dish traditionally enjoyed during Carnival season. This rustic feast features salt-cured pork shoulder and vibrant turnip tops, creating a perfect balance between salty, fatty meat and the pleasantly bitter, earthy greens. It is a soulful, one-pot celebration of Galician heritage that warms the heart and satisfies the deepest hunger.
🥗 Ingredients
The Star Proteins
- 1.5 kg Lacón (Salt-cured pork shoulder) (bone-in preferred for flavor)
- 4-6 pieces Chorizo Gallego (semi-cured Spanish paprika sausages)
- 250 grams Salted Pork Belly (Panceta) (cut into thick chunks)
The Vegetables
- 2 large bunches Grelos (Turnip Tops) (rinsed thoroughly and tough stems removed)
- 6-8 medium Galician Potatoes (Kennebec variety) (peeled and left whole)
- 1 cup Dried White Beans (soaked overnight; optional but traditional for body)
Aromatics and Finish
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 teaspoon Sweet Spanish Paprika (Pimentón Dulce) (for garnish)
- 4-5 liters Water (enough to cover the meat)
- to taste Salt (use cautiously as the pork is already salted)
👨🍳 Instructions
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1
Two days before cooking, place the lacón in a large container and cover completely with cold water to desalinate. Change the water every 12 hours. Do the same with the salted pork belly for at least 24 hours.
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2
Drain the soaked lacón and pork belly. Place them in a very large stockpot (10-12 liters) and fill with fresh cold water until the meat is submerged by at least 3 inches.
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3
Bring the water to a boil over high heat. Once boiling, use a slotted spoon to skim off the grey foam and impurities that rise to the surface to ensure a clean broth.
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4
If using white beans, add them to the pot now. Reduce the heat to low-medium, cover partially, and let simmer gently for approximately 90 minutes.
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5
While the meat simmers, prepare the grelos. Remove the thickest, woodiest stems and any yellowed leaves. Blanch them in a separate pot of boiling water for 2 minutes to remove excess bitterness, then drain and set aside.
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6
After the initial 90 minutes of simmering the meat, add the whole peeled potatoes and the chorizos to the stockpot.
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7
Layer the blanched grelos on top of the potatoes and meat. The greens should be partially submerged in the flavorful cooking liquid.
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8
Continue to cook everything together for another 30-40 minutes, or until the potatoes are fork-tender and the lacón meat begins to pull away easily from the bone.
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9
Taste the broth. It should be savory and rich; add a pinch of salt only if absolutely necessary, as the pork releases its own salt during cooking.
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10
Carefully remove the meat and chorizos from the pot. Slice the lacón into thick pieces and cut the chorizos in half.
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11
Using a slotted spoon, lift out the potatoes and the grelos, allowing them to drain slightly.
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12
Arrange the ingredients on a large warmed platter: place the grelos in the center, surrounded by the potatoes, meat, and sausages.
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13
Drizzle the entire platter with a generous thread of high-quality extra virgin olive oil and a dusting of sweet pimentón for a smoky finish.
💡 Chef's Tips
The quality of the 'grelos' is key; if you cannot find them, 'nabizas' (younger turnip leaves) or even kale make acceptable substitutes, though the flavor profile will shift. Never rush the desalination process; 48 hours is the golden rule to ensure the pork isn't overwhelmingly salty. Save the cooking liquid (caldo)! It is incredibly flavorful and can be used as a base for a Galician soup the next day. If the grelos are very young and tender, you can skip the pre-blanching step to retain more of their characteristic bite. Use waxy potatoes like Kennebec or Yukon Gold so they hold their shape during the long simmer and don't turn into mush.
🍽️ Serving Suggestions
Serve with thick slices of crusty 'Pan de Cea' or any rustic sourdough bread to soak up the juices. Pair with a young, slightly acidic Galician red wine like a Mencía from Ribeira Sacra. A bowl of the cooking broth (caldo) can be served as a first course before the main platter. Finish the meal with a small glass of Orujo (Galician pomace brandy) to aid digestion. Serve on traditional wooden platters for an authentic, rustic presentation.