For the meat: Place the whole roast in a large pan filled with water. Add bay leaves, chili flakes, salt and pepper. Boil for 1 ½ hours. Let cool in the cooking stock and then wrap it in plastic wrap to prevent it from drying out. Chill until it is time to slice it up. It is best to do this a day ahead.
For the sauce: Mix up all the ingredients in a blender or food processor. If it is too thick, just add a tablespoon if cold water at a time.
Assembling: Thinly slice up the meat, place it on a pretty serving dish, pour the sauce all over and top with capers.
