Ingredients to make Delicious Coccid de Lain:
- ½ cured head
- 5 salty ears
- 1 kg, backbone 1.5 kg
- 2 tails room
- ½ cured pork shoulder approximately
- 10 mini chorizos from Lain
- 5 mini onion sausages
- 5 kilos of potatoes
- 4 salty tongues
- 1 house hen of 1 kg
- 750 g beef brisket or shank
- 200 g of oil
- 5 salty hooves
- 1 kg of chickpeas
- 700 g of broad beans
- 6 bunches of 1 kg each of turnip tops
How to make Delicious Coccid de Lain:
- This recipe must be started four days before, putting the pork shoulder to desalt in cold water and, if possible, in a cool area to prevent it from picking up bad smells. It is necessary to change the water every 24 hours
- In the two days before: carefully wash all the pork, backbone, rib, head, tail, nose, ears, etc. and put it to desalt and hydrate also in cold water, changing the water after 24 hours.
- One day before: soak the chickpeas and broad beans in two different containers.
- The day of cooking our Lain stew, you have to put on the fire, preferably in a wood stove, a pot with cold water and a piece of oil. Add the flacon and cook between 2 and 2 hours and a half, skimming during that time to remove impurities.
- At the same time, add the head and the rest of the pork meat and check its cooking.
- Put another pot on the fire, also with cold water and another piece of oil, and add the veal and chicken meat.
- Let cook for about an hour. Take advantage of that cooking time to add salt.
- Now you have to put a third pot on the fire with water to overflow, you have to use the cooking water from the meats after straining it and add the chickpeas and beans to it, leaving them to cook for an hour.
- During this time, add the chorizos and remove the fat little by little.
- In a fourth pot, put the turnip greens to cook in the water from the meats, after straining it, and do the same with the potatoes in a different pot, letting them cook until they are tender.
