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Ibérico Lágrimas
Ibérico lágrimas are small, tender pieces of pork with a lot of character.After brining and sous-vide cooking with rum, they get a sticky glaze in the skillet on the barbecue.Ingredients
Sunflower oil
100mlRum
1kgIbérico fingers
1lWater
4Garlic clove (crushed)
35gColorozo salt
15gBrown sugar
2units.itemsBay leaf
1units.theelepelPeppercorns (crushed)
60mlSoy sauce
60gButter
70gThyme honey glaze
10mlSesame oil
1units.theelepelSushi vinegar
1Garlic clove
Chili
Preparation
- Make a brine and brine the Ibérico lágrimas for about 2 hours.
- Rinse the lágrimas and pat them dry.
- Cook the Ibérico lágrimas sous-vide with rum and some sunflower oil, about 10 hours at 68°C.
- Mix all ingredients for the glaze.
- Remove the Ibérico lágrimas from the vacuum bag and cook them in a skillet on the barbecue. Brush with the glaze in between until they are shiny and warm.
