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© David Loftus
galician caldo with wakame seaweed
main courses | serves 4 - 61 On the hob, heat the water in a large cooking pot. Once it starts boiling, add the white beans, lardo, hock, beef and pork bones, and pork belly. Allow to boil for about 1 hour, skimming any white foam or scum that rises to the surface. Remove the bones and any remaining lardo.
2 Add the potatoes, chorizo and the seaweed. Allow to boil for 45 minutes, season and pepper, break up the ham hock and serve.
Recipe by Antonio Muiños, Photography by David Loftus
• from Jamie Magazine issue 8
ingredients
• 4l water
• 100g white beans, soaked
• 35g lardo
• 400g ham hock
• 200g beef bones
• 200g pork bones
• 60g pork belly, roughly chopped
• 4 large potatoes, cut into small chunks
• 2 medium-sized chorizo sausages
• 200g fresh wakame seaweed, chopped
• 75g pancetta or streaky bacon, finely diced
• 100g white beans, soaked
• 35g lardo
• 400g ham hock
• 200g beef bones
• 200g pork bones
• 60g pork belly, roughly chopped
• 4 large potatoes, cut into small chunks
• 2 medium-sized chorizo sausages
• 200g fresh wakame seaweed, chopped
• 75g pancetta or streaky bacon, finely diced
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