Ingredients with Measurements:
- 1.5 lbs of Lacón Gallego (cured pork shoulder)
- 2 lbs of potatoes
- 1 onion
- 3 garlic cloves
- 2 bay leaves
- 1 tsp of paprika
- Salt and pepper to taste
- Water
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the Lacón Gallego under cold water and place it in a large pot.
2. Cover the Lacón Gallego with water and add the bay leaves, paprika, salt, and pepper.
3. Bring the water to a boil and then reduce the heat to low. Let the Lacón Gallego simmer for 2 hours.
4. While the Lacón Gallego is cooking, peel and chop the potatoes into bite-sized pieces.
5. Peel and chop the onion and garlic.
6. After 2 hours, remove the Lacón Gallego from the pot and set it aside to cool.
7. Add the chopped potatoes, onion, and garlic to the pot with the remaining broth.
8. Bring the water to a boil and then reduce the heat to low. Let the potatoes simmer for 20-25 minutes or until they are tender.
9. While the potatoes are cooking, remove the skin and bones from the Lacón Gallego and cut it into bite-sized pieces.
10. Once the potatoes are tender, add the Lacón Gallego to the pot and let it cook for an additional 5 minutes.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- If Lacón Gallego is not available, you can use regular pork shoulder or ham.
- You can use any type of potato for this recipe.
Variations:
- You can add other vegetables such as carrots or celery.
- You can add chorizo or other cured meats to the pot.
Tips and tricks:
- Make sure to rinse the Lacón Gallego before cooking to remove any excess salt.
- Let the Lacón Gallego cool before cutting it to make it easier to handle.
- You can add more or less paprika depending on your taste preferences.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Lacón Gallego with potatoes in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the Lacón Gallego with potatoes in a large bowl or on individual plates.
Garnishes:
Garnish with fresh parsley or chopped scallions.
Pairings:
Serve with a crusty bread and a side salad.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the potatoes are not tender after 25 minutes, let them cook for an additional 5-10 minutes.
- If the broth is too salty, add more water to the pot.
Food safety advice:
- Make sure to cook the Lacón Gallego to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lacón Gallego is a traditional cured pork shoulder from the Galicia region of Spain.
Flavor profiles:
This dish is savory and slightly salty from the cured pork, with a mild paprika flavor.
Serving suggestions:
Serve the Lacón Gallego with potatoes as a main course for lunch or dinner.
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Region: Spanish