{"id":89561,"date":"2026-04-02T19:37:10","date_gmt":"2026-04-02T17:37:10","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89561"},"modified":"2026-07-11T16:45:58","modified_gmt":"2026-07-11T14:45:58","slug":"prensa-de-lacon-con-bacalao-y-teriyaki-gallego-ixp-lacon-de-galicia","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/prensa-de-lacon-con-bacalao-y-teriyaki-gallego-ixp-lacon-de-galicia\/","title":{"rendered":"Prensa de lac\u00f3n con bacalao y teriyaki gallego (IXP lac\u00f3n de Galicia)"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb635755&#8243;][vc_column width=\u00bb7\/12&#8243;][vc_custom_heading uncode_shortcode_id=\u00bb187803&#8243;]Prensa de lac\u00f3n con bacalao y teriyaki gallego (IXP lac\u00f3n de Galicia)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb105523&#8243; el_class=\u00bbsubtitulo\u00bb]\u00c1lvaro Villasante[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb7\/12&#8243;][vc_single_image media=\u00bb89563&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb112705&#8243;][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb864230&#8243;]Elaboraci\u00f3n[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb189282&#8243;]<\/p>\n<p class=\"p1\"><b>Lac\u00f3n prensado<\/b><\/p>\n<ul>\n<li class=\"p2\">Cocer la carne a fuego muy suave durante aproximadamente 3 horas.<\/li>\n<li class=\"p2\">Deshuesar en caliente.<\/li>\n<li class=\"p2\">Disponer en una prensa y compactar progresivamente mientras enfr\u00eda.<\/li>\n<li class=\"p3\">Refrigerar durante al menos 12 horas para estabilizar.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb187915&#8243;]<\/p>\n<p class=\"p1\"><b>Bacalao<\/b><\/p>\n<ul>\n<li class=\"p2\">Cortar el bacalao desalado en lascas o dados al gusto.<\/li>\n<li class=\"p2\">Retirar la piel.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb153087&#8243;]<\/p>\n<p class=\"p1\"><b>Teriyaki gallego<\/b><\/p>\n<ul>\n<li class=\"p2\">Triturar todos los ingredientes.<\/li>\n<li class=\"p2\">Cocer a fuego medio hasta obtener la textura deseada, ya sea por reducci\u00f3n o espesado.<\/li>\n<li class=\"p3\">Ajustar el punto de sal con precauci\u00f3n.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb509009&#8243;]Montaje[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb760608&#8243;]<\/p>\n<ul>\n<li class=\"p1\">Disponer el lac\u00f3n prensado en el centro del plato.<\/li>\n<li class=\"p1\">A\u00f1adir el bacalao.<\/li>\n<li class=\"p2\">Salsear con el teriyaki gallego.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space empty_h=\u00bb3&#8243;][vc_button button_color=\u00bbaccent\u00bb outline=\u00bbyes\u00bb border_width=\u00bb0&#8243; link=\u00bburl:https%3A%2F%2Fnove.gal%2Fwp-content%2Fuploads%2F2026%2F07%2FAlvaro_Villasante_Prensa.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb742413&#8243;]descargar receta[\/vc_button][vc_empty_space empty_h=\u00bb3&#8243;][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][vc_single_image media=\u00bb89534&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb287245&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb122635&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb184169&#8243; el_class=\u00bblista-ingredientes\u00bb]<\/p>\n<p class=\"p1\"><b>Para el lac\u00f3n prensado<br \/>\n<\/b>Lac\u00f3n gallego IXP<br \/>\n(Opcional) cachucha, manos de cerdo<\/p>\n<p>&nbsp;<\/p>\n<p class=\"p1\"><b>Para el bacalao<br \/>\n<\/b>Bacalao desalado<\/p>\n<p>&nbsp;<\/p>\n<p class=\"p1\"><b>Para el teriyaki gallego<br \/>\n<\/b>450 ml de salsa de soja<br \/>\n180 ml de vinagre de arroz<br \/>\n12 dientes de ajo<br \/>\n180 ml de agua<br \/>\n30 g de aceite de s\u00e9samo<br \/>\n12 cucharadas de az\u00facar moreno<br \/>\n50 g de jengibre<br \/>\n400 g de uva treixadura sobremadurada<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u00c1lvaro Villasante  |  50 minutos<\/p>\n","protected":false},"author":8,"featured_media":89563,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"class_list":["post-89561","page","type-page","status-publish","has-post-thumbnail","hentry","page_category-cifpvilamarin","page_category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Prensa de lac\u00f3n con bacalao y teriyaki gallego (IXP lac\u00f3n de Galicia) - Nove, coci\u00f1a creativa feita en Galicia.<\/title>\n<meta name=\"robots\" content=\"index, follow, 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