Galician Cured Pork Shoulder with Creamy Potatoes

Name: Galician Cured Pork Shoulder with Creamy Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 Portionen
Ingredients: 200 gramos Cured pork shoulder; 1 chorro Olive oil; 1 pinch Spicy paprika; 1 pinch Salt; 3 piece Potato

Main course

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Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This Galician Style Cured Pork Shoulder with potatoes is a traditional Spanish dish that is always a hit at home. The combination of tender cured pork shoulder with creamy potatoes and a touch of spicy paprika is simply delicious. It is a perfect dish for cold winter days or for a festive meal. The preparation is very simple and with the Thermomix® it is even easier. In a short time you will have a hearty and flavorful dish. Go ahead and try it, you will love it! It is also an excellent option for a meal rich in protein and gluten-free.

Ingredients (5 ingredients)

200 gramos Cured pork shoulder
1 chorro Olive oil
1 pinch Spicy paprika
1 pinch Salt
3 piece Potato

Preparation (6 steps)

Cooking the potatoes

Thermomix® Setting

25 min/212°F/Speed 1 100

Wash the 3 potatoes and place them in the Thermomix bowl. Add water to cover the potatoes. Program 25 Min./100°C/Stufe 1.

1500

Check the cooking

Thermomix® Setting

5 min/212°F/Speed 1 100

Check with a toothpick if the potatoes are soft. If they are not, program an additional 5 Min./100°C/Stufe 1.

300

Peel and cut the potatoes

Once cooked, cool the potatoes under the tap. Peel and cut into slices. Season with a pinch of salt.

Heat the potatoes

Place the potatoes in a microwave-safe container and heat for 2 minutes at maximum power. This ensures they are warm when serving.

Prepare the cured pork shoulder

Heat a frying pan over medium heat with a drizzle of olive oil. Cook the cured pork shoulder on the griddle for 2 minutes per side, until golden brown and hot.

Serve

Place the potato slices on a plate. Arrange the griddled cured pork shoulder on top of the potatoes. Sprinkle with a pinch of spicy paprika and drizzle with a splash of olive oil. Serve immediately.