• 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


  1. Cook suckling pig at low temperature in a vacuum bag for 8 hours at 68 degrees.
  2. SNOUT … Roast the snout in the oven until golden brown, glaze it with a mixture of oyster sauce, garlic and soy sauce, finishing with black salt.
  3. TROTTER … Fry the trotter in very hot oil until the skin puff up. Place the trotter over a creamy potato puree and sprinkle with chili threads.
  4. TONG … Place the tong over a bed of caramelized onion. Garnish with garlic flowers
  5. EAR … Fry the ear in very hot oil until the skin puff up and fill it with salmon roe, garnishing with mustard and paprika powder vinaigrette.
  6. RIB … Glaze the rib with teriyaki sauce , garnishing with fennel flowers.


Dish created by Oscar Rodriguez.