The Bon Apetit recipes I’ve been using lately never had failed me, everything was spot on like this recipe that we had for today, the Galician Pork and Vegetable Stew.
Before we head on to what this dish is all about let me introduce you to Galician cuisine, though I am not an expert on it I will be sharing you what I know. Galicia is found in the North Western part of Spain and their famous food items are empanadas, polbo á feira, Tetilla cheese (it looks like an enormous Hersheys white chocolate kisses), Albariño and a liquor called Orujo.
The region is surrounded by water so expect a wide variety of seafood in their cuisine. Their staple includes potato, corn and wheat. Galicia’s grasses and shrubs are green the whole year making it an excellent region for grazing hence dairy and meat is are also popular. Having said that cured and processed meats can be found in the region and also plays a major part of their cuisine.
For this dish most of the elements are true to what Galician cuisine has to offer except for the seafood part as this adaptation from Bon Apetit is made out of different meats and potatoes. It’s a very good hearty dish, all in one meal that is very comforting, again another two thumbs up!
This Galician Pork and Vegetable Stew captures most of the elements are true to what Galician cuisine has to offer except for the seafood part as this adaptation from Bon Apetit is made out of different meats and potatoes. It’s a very good hearty dish, all in one meal that is very comforting, again another two thumbs up!
400 g can chickpeas, drained
800 g pork ribs, cut into smaller pieces
500 g bacon hock
500 g beef brisket, cubed
3 pcs Spanish chorizo, sliced
2 1/2 litres of water
white section of 2 leeks, sliced
800 g potatoes, peeled and cubed
1 bunch kale, ribbed and sliced into strips
freshly ground black pepper
In a large pot combine together pork ribs, bacon hock, beef brisket, Spanish chorizo, leeks and water. Bring to a boil then simmer for 1 hour.
Add the potatoes and kale then simmer for 30 more minutes.
Add the chickpeas then simmer for 5 more minutes, season with freshly ground black pepper and salt if required.