This dish by chef Nicolás López at Mercado Little Spain, José Andrés’ food hall at the Hudson Yards complex in New York City, is part of a “GastroTour” by Cinco Jotas, a supplier of premium ham from black-footed Iberian hogs that are finished on acorns.
It combines the high-end elements of the jamón Ibérico and sea urchin with a tripe stew from López’s hometown of Madrid called callos.
For the stew he cooks pork feet, beef tripe, paprika and tomatoes in ham stock for five hours. Then he strains it and reduces the cooking liquid to a sauce. That sauce is poured around a quenelle of uni, breadcrumbs and sliced skin from the pork feet. It’s garnished with oxalis and salicornia flowers. The jamón ibérico is sliced on top at tableside.
The dish is available from March 9 to March 22.
Price: $30