- 2-1/2 Lbs Lacon (salt-cured pork shoulder), sliced into four
- 4 or 6 Galician potatoes.
- 2 Bunches turnip greens
- 2 Cured chorizos.
- Extra virgin olive oil.
Desalt pork in cold water for 12 to 16 hours depending on the size of the piece, changing the water every 6 hours.
Wash turnip greens under running cold water to remove dirt and discard the ugly leaves.
Place pork in a Rapid III Magefesa pressure cooker. Add chorizo and cover with water. Close the cooker and bring to maximum pressure (second mark on the pressure valve) over high heat. At this point lower heat to a minimum and continue cooking for 20 to 25 minutes.
When time has elapsed, release pressure and check meat for doneness. If cooked through and tender remove from the cooker along with the sausages.
Add peeled whole potatoes to the pork cooking broth in the cooker. Season with a little salt and close the pot. Bring back to high pressure, reduce heat and cook for 3 or 4 minutes. Galician potatoes tend to be of a whiter tone and softer than common potatoes so it is important to monitor cooking time closely to avoid them from falling apart.
Once time has elapsed, release pressure and open the pot. Return pork, chorizos and turnip to cooker and cook, uncovered, for about 10 minutes until turnip and potatoes are completely cooked through and tender
Serve hot in a clay dish with a dash of extra virgin olive oil.
Since we are using salt cured pork, we have to be careful not to overdo it with the salt.
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