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 Montse Morote
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
- 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.
- Once the nose is cooked we cut it into small pieces more or less equal.
- 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.
- Once we see that they are fried we will add sweet paprika and a little hot paprika, stir and turn off the heat.
- We will taste it to put them to our liking, salt, spicy.
- We will serve it in clay pots or on wooden plates, very warm.
- We will put a little oil to fry them, sprinkle with paprika and a little coarse salt.
- You can also accompany it with some cooked potatoes, you put them as a base and it is a great cover.
- I hope you like it!!