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@hoccungai25: Các cô rinh em ý về soạn cho nhàn #hottrend #congngheai2026 #mamnon #xuhuong #congngheai

hoccungai25
hoccungai25
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Region: VN
Sunday 14 June 2026 10:01:57 GMT
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user61613917661011
thiên thiên :
hướng dẫn e lên với đc k ạ
2026-06-15 06:02:04
1
gianghng5820
Hương :
e xin tên áp với ạ
2026-06-15 03:35:16
1
hoasen952025
My my 💚 :
Ib
2026-06-14 16:03:48
1
thaolinh.95
Linh Thảo Trần :
E xin tên áp an
2026-06-14 17:02:14
1
qunhanhh6
hà anh :
cho c xin app với e
2026-06-14 13:11:47
1
thuhnguynth234
Minh Anh :
cho xin áp.
2026-06-14 15:12:05
1
vudiu369
Đức Minh 199 :
Cho xin app
2026-06-14 17:02:07
0
khnhdng916
Ngọc Khánh :
Tiểu học đcj k ạp
2026-06-14 23:14:41
0
xa.qu772
XA QUÊ :
cho c xin app với e
2026-06-15 01:05:59
0
thao.jolie
THAO QUEEN 💎💍💵💋 :
Cô cho e xin app nha
2026-06-15 05:01:17
0
thuytien27015
thuytien27015 :
cho mình xin app
2026-06-14 18:06:49
0
nhunganh475
Nhunganh :
Ibox a
2026-06-14 15:02:47
0
user61613917661011
thiên thiên :
cho e xin app với ạ
2026-06-15 06:01:33
1
hong.nam.ng50
Hoàng Nam Đặng :
cho mình xin apap với cô
2026-06-14 23:21:40
0
nongyen1989
@nongyen1989 :
.
2026-06-14 22:37:58
0
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The bite…. honestly 🤤🐷 (sound on) CRISPY PORK BELLY RECIPE Method/Instructions - (this took around 4 hours) So I bought this 6kg piece of pork belly from a butcher - make sure it’s deboned to save yourself hassle. You want the meat to be one level so make sure to trim it up a bit Poke lots and lots of holes in the skin (I used a sweetcorn skewer haha) but just enough so it goes down into the fat - more holes the better. Then make cross section cuts on the meat side and season/marinade* it however you want *the marinade I used - 3 teaspoons garlic powder - 1/4 teaspoon ground ginger - 1 teaspoon salt - 1/2 teaspoons white pepper - 1/2 teaspoon five spice - 3-4 tablespoons soy sauce - 1 1/2 tablespoon olive oil - Mama Sitas Tocino packet - 2-3 teaspoons mirin rice wine - 1 1/2 tablespoons rice vinegar Brush white vinegar over the skin before then letting it marinade overnight (skin side up), or 2 days in advance - leave it in fridge On the day of cook, take the meat out a couple hours before to get room temp. Preheat bbq/oven to 120° (I used my Traeger but you can also use oven) Then use cheap salt (saxa table salt) to completely cover the skin like a salt bake In bbq/oven at 120° for 2 hours, then about 160° for 30 mins (this was for a 6kg lump of meat). We did wait till it hit 66°C internal temp but continued to leave it for a bit so it’s not essential for this Then take it out of bbq/oven, remove all the salt on skin - set grill to highest heat (or grill mode like we did) and put pork back in on the lowest rack- if the skin’s not oily already brush a thin coat of oil Just keep an eye on it and the skin should puff up. If any parts look like they are burning after puffing up, tear some tinfoil to suit and cover them Let it rest for about 10/15 mins - cut and enjoy ✨ #porkbelly #crispypork #crispyporkbelly #pork
The bite…. honestly 🤤🐷 (sound on) CRISPY PORK BELLY RECIPE Method/Instructions - (this took around 4 hours) So I bought this 6kg piece of pork belly from a butcher - make sure it’s deboned to save yourself hassle. You want the meat to be one level so make sure to trim it up a bit Poke lots and lots of holes in the skin (I used a sweetcorn skewer haha) but just enough so it goes down into the fat - more holes the better. Then make cross section cuts on the meat side and season/marinade* it however you want *the marinade I used - 3 teaspoons garlic powder - 1/4 teaspoon ground ginger - 1 teaspoon salt - 1/2 teaspoons white pepper - 1/2 teaspoon five spice - 3-4 tablespoons soy sauce - 1 1/2 tablespoon olive oil - Mama Sitas Tocino packet - 2-3 teaspoons mirin rice wine - 1 1/2 tablespoons rice vinegar Brush white vinegar over the skin before then letting it marinade overnight (skin side up), or 2 days in advance - leave it in fridge On the day of cook, take the meat out a couple hours before to get room temp. Preheat bbq/oven to 120° (I used my Traeger but you can also use oven) Then use cheap salt (saxa table salt) to completely cover the skin like a salt bake In bbq/oven at 120° for 2 hours, then about 160° for 30 mins (this was for a 6kg lump of meat). We did wait till it hit 66°C internal temp but continued to leave it for a bit so it’s not essential for this Then take it out of bbq/oven, remove all the salt on skin - set grill to highest heat (or grill mode like we did) and put pork back in on the lowest rack- if the skin’s not oily already brush a thin coat of oil Just keep an eye on it and the skin should puff up. If any parts look like they are burning after puffing up, tear some tinfoil to suit and cover them Let it rest for about 10/15 mins - cut and enjoy ✨ #porkbelly #crispypork #crispyporkbelly #pork
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#SummerVibes #holiday #OOTD #suit #beachwaver

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