Galician Pork Shoulder with Greens
Galician boiled cured pork shoulder served with turnip greens, chorizo, and small potatoes from the same pot, finished with sweet pimenton and a drizzle of olive oil.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak cured pork shoulders in cold water 8 hours ahead and drain. Halve baby potatoes, slice chorizo into rounds, slice onions, shred turnip greens, and toast bread slices.
Boil
Place pork shoulders, sliced onions, and bay leaves in a large pot, cover with cold water, bring to a vigorous simmer over medium-high heat, then reduce to medium-low. Simmer 40 minutes until pork pierces easily with a knife at the centre.
Skim
After 4 minutes of simmering, skim grey foam off the surface with a spoon for a clear broth. Continue simmering uncovered over medium-low heat.
Build 1
Add halved baby potatoes and chorizo rounds to pot, simmer over medium-low heat 13 minutes until potatoes are just tender and easily pierced with a fork.
Build 2
Add shredded turnip greens to pot, simmer over medium-low heat 4 minutes until just wilted and bright green, without losing colour.
Slice and plate
Lift pork onto a board and slice into 8 portions total (4 per person). Arrange chorizo, potatoes, and greens on warm plates, fan pork slices alongside, dust with sweet and hot pimenton, drizzle with extra-virgin olive oil, scatter black pepper, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.