SUCKLING PIG ROTI STUFFED WITH SPICY MEAT SERVED WITH ANISE SAUCE AND PAK CHOI RECIPE

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

CARPACCION OF PIGLET’S ROTI, SEMI SALTED WITH HOT & SOUR TOUCHES

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

CUBE OF PIGLET’S ROTI WITH SOBA NOODLE AND TOUCH OF GARLIC

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.

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