Ibérico lágrimas with coconut foam and peanut sauce

Name: Ibérico lágrimas with coconut foam and peanut sauce
Ingredients: 1 l Water; 35 g Colorozo salt; bay leaf, thyme and rosemary; 50 ml Soy sauce; 100 ml Unagi sauce; 25 ml Ketjap; Lágrimas; 4 Black garlic cloves; 250 ml Coconut milk; two garlic cloves; Sunflower oil; 6 units.items Lemongrass; 125 ml Chicken broth; 400 ml Coconut milk; 1 Sambal; 2 Ginger syrup; 25 ml Ponzu; 250 ml Chicken broth; 1 Ketjap; 5 Coriander seeds; 1 Lime zest; Naturfoam; 250 g Skippy peanut butter; 0.5 lime juice; 1 Soy sauce

This recipe was presented during the Chef's Table at the sneak preview of HANOS Maastricht on July 19, 2022.

Ingredients

1lWater

35gColorozo salt

bay leaf, thyme and rosemary

Lágrimas

two garlic cloves

Sunflower oil

50mlSoy sauce

100mlUnagi sauce

25mlKetjap

4Black garlic cloves

25mlPonzu

250mlCoconut milk

125mlChicken broth

Naturfoam

6units.itemsLemongrass

400mlCoconut milk

1Sambal

2Ginger syrup

250mlChicken broth

1Ketjap

5Coriander seeds

1Lime zest

250gSkippy peanut butter

0.5lime juice

1Soy sauce

Preparation

Brine the ribs for about 2 hours in a mixture of water and colorozo salt. We use 35 grams of salt per 1 liter of water.
Remove the meat from the brine, pat dry, and pour sunflower oil over it.
Add garlic, bay leaf, thyme, and rosemary to taste.
Cover and cook for 3 hours in the oven at 60°C.