Ingredients Suckling pig Salt Extra virgin olive oil Water INSTRUCTIONS 1. Lay the suckling pig on an oven grid (skin up) over a roasting tray (to avoid the skin touching any liquid and making it crispier by the evaporation of the liquids). Add salt only on the meat (not on the skin) and massage with olive oil. 2. Put into the
Ingredients Cochifrito (diced piglet's meat cubes) contains bones Salt Garlic Extra virgin olive oil Parsley Vinegar INSTRUCTIONS In a deep paella pan, or a deep pan, put enough oil to cover the cochifrito, previously dried and slated) adding whole smashed garlic. Start cooking at medium heat. When it looks half cooked raise the heat to brown the meat until the skin start puffing
Ingredients Suckling pig Oyster sauce Soy sauce Teriyaki sauce Onion Garlic Black salt Potatoe Cream Butter Chili thread Corn flour Garlic flowers Salmon roe Mustard Vera paprika powder Cider vinegar Fennel flowers Salt Extra virgin olive oil Water INSTRUCTIONS Cook suckling pig at low temperature in a vacuum bag for 8 hours at 68 degrees. SNOUT ... Roast the snout in the
Ingredients Piglet carre Mustard Salt-pepper Sugar Soy sauce Carrots Baby carrots Onion Pepper corns Bay leave Extra virgin olive oil Olive oil caviar Chili threads Apple vinegar Lima Buds and flowers INSTRUCTIONS Make a brine with 14% of salt per liter and introduce in it the carre for 4 horas. Pack in vacuum half of the carre with oil and
Ingredients Piglet carre Potatoes Extra virgin olive oil Salt Garlic Saffron Milk INSTRUCTIONS Roast the carre with salt, olive oil and water, until the skin become crispy. Avoid the skin touching the water to maintain the crunchiness. Apart roast some potatoes and make an aioli based on milk, garlic, saffron and olive oil. Cut the carre and trim the ribs bones, served with potatoes.
Ingredients Suckling pig loin and belly Romaine lettuce hearts Pumpkin Salt Extra virgin olive oil Onions Butter Buds and flowers INSTRUCTIONS Roast the seasoned tenderloin and massaged with oil in an oven at 160 degrees for 1 hour, add a little water and raise the temperature to 180 degrees until completely browned. Remove the string and cool, cut into thick slices. To
Ingredients Suckling pig loin and belly Sallots Olive oil caviar Extra virgin olive oil Salt Dried tomatoes Mashed potatoes Truffle Smoke and lime siphon sponge cake Cream cheese INSTRUCTIONS Season and grease with olive oil the loin & belly and roast in an oven at 160 degrees for 1 hour, add a little water and raise the temperature to 180 degrees until completely browned.
Ingredients Suckling pig roti Salt Extra virgin olive oil Beef minced meat 4 Chinese spices Carrots Onion Leek Green and red peppers Tomato sauce Garlic Parsley Soy sauce Star anise Corn flour Pak choi Eggs Setchean pepper Port wine INSTRUCTIONS Fry the onion, leek, peppers and garlic all finely chopped. Taking off heat add the meat, 4 Chinese spices, tomato sauce, eggs, salt
Ingredients Piglet's roti Salt & sugar Pepper Extra virgin olive oil Olive oil caviar Hot & sour paprika powder (from La Vera) Sprouts and flowers Capers Sirache sauce Oregano Maldon salt Parmesan cheese Tomatoes Lemon Wild rocket leaves Instructions Make a mixture of salt, sugar and pepper and cover the roti with it, let it rest overnight in the fridge. Wash the roti well
Ingredients Piglet's roti Salt Extra virgin olive oil Bay leaves Soba noodle Garlic Black garlic Green garlic Herbs Port wine Soy sauce Herbs, flowers and buds Make a mixture of salt, sugar and pepper and cover the roti with it, let it rest overnight in the fridge. Instructions Wash the roti well and cook vacuum for 8 hours at 65ºC.