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Lagrimas skewers

Lágrimas are meat 'fingers' from the Ibérico pig.The meat is cut away between the ribs of the pig and is also known as 'Ibérico tears.' We gently pre-cook the meat and then grill it on the barbecue with a delicious glaze.

Ingredients

Sunflower oil
Curing salt
Thyme
Garlic
Lágrimas
Rosemary

1black garlic puree
200mlUnagi sauce
100mlSoy sauce
50mlPonzu
1black bean garlic sauce
50mlkecap manis

Preparation

  1. 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.
  2. Remove the meat from the brine, pat dry, and pour sunflower oil over it.
  3. Add garlic, thyme, and rosemary to taste.
  4. Cover and cook for 3 hours in the oven at 60°C.

Blend all ingredients with a hand blender into a glaze.

  1. Skewer the meat onto the skewers.
  2. Brush the skewers all around with a brush.
  3. Briefly grill the skewers on the barbecue.