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.