Galician-style morro

snout-cooked

Morro a la gallega is a tapas or skewer well known in Galician gastronomy and widespread throughout the country. We can prepare this recipe with mask or nose.

In this recipe I explain how to cook it, but you can buy the snout already cooked and it will save you time.

Galician-style morro
Author
Recipe type: Skewers, tapas
Rations: 4
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 1 Kilo of pork snout or mask (It can be already cooked)
  • Sweet and spicy paprika
  • Some bay leaves
  • Buy
  • Pepper
  • Sal Island
Preparation
  1. We will clean the nose or the mask well and put it in a pot covered with water, salt and a couple of bay leaves, we can cook it in the express pot for 30 -40 minutes or in a normal casserole we will have it for 1 hour and a half more or less, we will click it to check that it is cooked and tender. We put it to drain and let it cool down.
  2. Once the nose is cooked we cut it into small pieces more or less equal.
  3. We put a frying pan on the fire with a good jet of oil, when it is hot we will add the nose and fry them, cover because they jump a lot, after a couple of minutes and stop jumping we will add salt and pepper, we will stir every 2-3 minutes and We will have them until they are golden.
  4. Once we see that they are fried we will add sweet paprika and a little hot paprika, stir and turn off the heat.
  5. We will taste it to put them to our liking, salt, spicy.
  6. We will serve it in clay pots or on wooden plates, very warm.
  7. We will put a little oil to fry them, sprinkle with paprika and a little coarse salt.
  8. You can also accompany it with some cooked potatoes, you put them as a base and it is a great cover.
  9. I hope you like it!!

 


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