Lacón con Grelos

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Soak the cured pork shoulder in cold water for at least 24 hours, changing the water several times to desalinate it. This is crucial for reducing the saltiness.

   Kokkens note: Start soaking the pork at least one day in advance for best results.

2. 2

   Drain the pork shoulder and place it in a large pot. Cover with fresh cold water.

   Ca. 2 min.

3. 3

   Bring the water to a boil, then reduce the heat to a simmer, cover the pot, and cook for about 2 hours, or until the pork is very tender.

   Ca. 2 t.

   Kokkens note: The cooking time will vary depending on the size and cut of your pork shoulder.

4. 4

   While the pork is cooking, prepare the turnip greens by thoroughly washing and chopping them.

   Ca. 10 min.

5. 5

   In a separate pot, blanch the turnip greens in boiling salted water for 5-7 minutes until tender. Drain well.

   Ca. 10 min.

   Kokkens note: Blanching helps reduce any bitterness from the greens.

6. 6

   After the pork has cooked for 2 hours, add the peeled and quartered potatoes to the pot with the pork. Continue to simmer for another 20 minutes.

   Ca. 20 min.

7. 7

   Add the blanched turnip greens and sliced chorizo to the pot. Cook for an additional 10-15 minutes, ensuring all ingredients are heated through and the potatoes are fork-tender.

   Ca. 15 min.

8. 8

   Carefully remove the pork shoulder from the pot and slice it into serving pieces.

   Ca. 3 min.

9. 9

   Serve the sliced pork shoulder alongside the potatoes, turnip greens, and chorizo, drizzled with some of the cooking liquid.