• 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.


  1. Wash the roti well and cook vacuum for 8 hours at 65ºC.
  2. Cool it down and slice finely (like cold cuts).
  3. Put it on the plate and dress neatly with Maldom salt, paprika powder, oregano, tomato seeds, wild rocket, bulbs and sprouts, dots of Srirache sauce, lemon zest, capers and parmesan cheese.