Rastgele Hikayeler 5

There is nothing better than cooking on an open fire. This pork knuckle/hock turned out great. Crispy crackle and juicy inside. Crispy Pork Knuckle on the BBQ #shorts Crispy pata in the Philippines. source

*燒烤醬做好後，放在冰箱裡冷藏，我會在1個月內用完；也可以分裝冷凍，延長使用時間；或者，直接倒在想醃漬的肉裡，冷凍起來，想料理時候，再解凍，肉類已經充分入味。 材料/ Ingredients 100g 梨/ 400g Daikon 100g 鳳梨/ 100g pineapple 100g 黑糖/100g brown sugar 100g 砂糖/ 100g sugar 230g 醬油/ 230g soy sauce 70g 老抽/ 70g dark soy sauce 2 大匙 番茄醬/ 2 Tbsp ketchup 2 大匙 魚露/ 2 Tbsp fish sauce 30g 檸檬汁/ 30g lime juice 20g 薑泥/ 20g minced ginger 7g 大蒜粉/…

Lomo BBQ envuelto en tocino, una salsita BBQ con frambuesa, una delicia. A esta carne le llaman estofado de cerdo acá donde yo vivo, la hice a mi manera y queda exquisita, espero la disfrutes. 🔥 Mis herramientas y la carne que uso las consigues aquí 👉🏽 Sígueme en Insta @munchieslabs y Twitter @munchieslab #lomo…

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Our fourth recipe with Rafters is Barbecued Free Range Chicken with Truffle Mac N Cheese BBQ Brocolli & Black Garlic Glaze Stay tuned for the full recipe which is coming tomorrow in time to cook it for Easter. Save 40% on the GLOBAL Knives website now using the code RaftersXGlobal unti lthe end of April:…