Laquered rib taco

1. Prepare the marinade with lime, oyster sauce, ketchup, soya, and coriander.

• In a bowl, mix the juice of one lime, oyster sauce, ketchup, soy sauce, and freshly chopped coriander.
• Stir until the ingredients are fully combined into a smooth marinade.

2. Cover the rib with the marinade.

• Place the Iberian pork rib in a tray or a suitable bag for marinating.
• Pour the marinade over the rib, ensuring it is completely coated.

3. Cook at a low temperature for 16 hours at 68ºC.

• Cook the rib sous vide or in an oven set to a low temperature (68ºC) for 16 hours.
• This will make the meat tender and infused with the flavors of the marinade.

4. Cut the onion.

• Finely slice the red onion into thin julienne strips to use as a garnish.

5. Drizzle lime over the onion and set aside.

• Squeeze the juice of one lime over the sliced onion, mix well, and set aside to marinate.
• This will give the onion a fresh and tangy flavor.

6. Extract the juice from the marinade and de-bone.

• Remove the cooked rib from the marinade and extract the remaining juices to use as a sauce.
• Carefully de-bone the rib and shred the meat.

7. Serve on wheat tortillas.

• Place portions of the shredded laquered rib meat on warm wheat tortillas.

8. Garnish with onion and lime juice.

• Top the meat with the lime-marinated red onion for a fresh and tangy touch.
• Optionally, serve with a drizzle of the reserved marinade juices for added flavor.