@sofiaortizcarratala: Mis vidas

Sofia Ortiz

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Region: ES

Saturday 20 June 2026 17:46:18 GMT

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Comments

Nuria MJ :

la primera se parece a ti un montón 😅

2026-06-20 18:25:31

1647

José Carlos :

faltan dos

2026-06-20 18:48:45

187

💘 :

Paquita es perfecta XOXO

2026-06-21 08:04:55

63

𝒂𝒏𝒅𝒓𝒆𝒂🐉💋 :

Paquita es perfecta

2026-06-20 18:56:27

98

𝖭𝖺𝗇𝖺 :

Que guapos tus nietos 🥰

2026-06-20 19:56:31

50

ℒ𝓊𝒸𝒾𝒶𝓃𝒶 :

Aquiii faltaa Thiagooo

2026-06-20 18:45:25

43

Paula :

los dos primeros se parecen mucho a ti

2026-06-20 20:47:50

34

Érikita_17 :

haz otro con todos por fa

2026-06-20 18:45:51

33

𝐍𝐚𝐲𝐫𝐚 🐆 :

Que guapos tus bisnietos 🥰🥰🥰

2026-06-20 20:42:56

31

sritii :

La quieroo como tiaa 😩😩❤️

2026-06-21 10:03:27

17

María Emilia 💗 :

JAJAJAJA que monos todos 💖💗🩷

2026-06-20 18:10:00

21

+34🇪🇸 :

Asistencia

2026-06-20 18:48:16

5

🌷🧸💛Paulover💛🌷🧸 :

que mon@ssssss me muerooo los amo ha todos pro las ha uno jajsjsjjs

2026-06-20 17:53:51

5

elenaaa🩷🦔 :

amamos a Paquita 🤎

2026-06-20 20:04:26

6

/\H.O.L.A/\ :

que asistencia el niño pequeño

2026-06-21 21:37:19

4

Palomaaa :

Jejej, que lindos

2026-06-20 18:44:03

3

MarkiGOOO-MGS :

Ven vamos a otro vídeo (humor)

2026-06-21 17:56:38

1

To see more videos from user @sofiaortizcarratala, please go to the Tikwm homepage.

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Homemade Crispy Pork Belly 🥬🐖 Ingredients: 750g pork belly, skin on ½ tsp Shao Xing Wine ½ tsp Chinese five spice powder ⅛ tsp salt ½ tsp brown sugar For the Skin: ½ tsp white vinegar ½ tsp oil 50g rock salt (for crusting) Aromatic sauce: 1 spring onion (approx.15g), finely chopped 2 slices of ginger (approx. 3g), finely chopped 2-3 TBSP neutral oil 2 TBSP soy sauce 1 tsp dark soy sauce 1 tsp brown sugar 1 tsp oyster sauce 1 TBSP water To Serve: 600g bok choy Cooked jasmine rice Method: 1. Bring a large pot of water to the boil. Add the pork belly and simmer for 5-8 minutes to remove impurities and tighten the skin. Remove, rinse under cold water, and pat completely dry. 2. Scrape the skin clean if needed. Using a skewer or sharp tool, prick the skin all over (avoid piercing into the meat). Even pricking = better crackling. 3. Score the meat side (not the skin). Rub with Shaoxing Wine. Combine five spice, salt and brown sugar, then massage into the meat side only. 4. Place pork skin-side up on a tray. Lightly brush with vinegar and refrigerate uncovered overnight to dry the skin thoroughly. 5. Wrap the sides and base of the pork tightly in foil, leaving the skin exposed. Cover the skin evenly with rock salt. 6. Preheat oven to 160° (320°F). Roast for 40 minutes. 7. Bring a pot of water to the boil. Blanch bok choy for 2-3 minutes until just tender. Drain well and set aside. 8. Remove pork from oven. Discard the rock salt and foil. Increase oven to 230° (445°F) or Grill setting and place pork on a wire rack. 9. Place spring onion and ginger in a heatproof bowl. Add soy sauce, dark soy, brown sugar, oyster sauce and water. Mix well. 10. Lightly brush the skin with oil. Return pork to oven and grill for 10-15 minutes, or until the skin is puffed and crispy. Watch closely to avoid burning! 11. Rest pork for 5 minutes, then chop into bite-sized pieces. Serve with blanched bok choy, steamed rice and aromatic sauce. #asianfood ##porkbellyb#crispyporkbelly#chinese #food

Homemade Crispy Pork Belly 🥬🐖 Ingredients: 750g pork belly, skin on ½ tsp Shao Xing Wine ½ tsp Chinese five spice powder ⅛ tsp salt ½ tsp brown sugar For the Skin: ½ tsp white vinegar ½ tsp oil 50g rock salt (for crusting) Aromatic sauce: 1 spring onion (approx.15g), finely chopped 2 slices of ginger (approx. 3g), finely chopped 2-3 TBSP neutral oil 2 TBSP soy sauce 1 tsp dark soy sauce 1 tsp brown sugar 1 tsp oyster sauce 1 TBSP water To Serve: 600g bok choy Cooked jasmine rice Method: 1. Bring a large pot of water to the boil. Add the pork belly and simmer for 5-8 minutes to remove impurities and tighten the skin. Remove, rinse under cold water, and pat completely dry. 2. Scrape the skin clean if needed. Using a skewer or sharp tool, prick the skin all over (avoid piercing into the meat). Even pricking = better crackling. 3. Score the meat side (not the skin). Rub with Shaoxing Wine. Combine five spice, salt and brown sugar, then massage into the meat side only. 4. Place pork skin-side up on a tray. Lightly brush with vinegar and refrigerate uncovered overnight to dry the skin thoroughly. 5. Wrap the sides and base of the pork tightly in foil, leaving the skin exposed. Cover the skin evenly with rock salt. 6. Preheat oven to 160° (320°F). Roast for 40 minutes. 7. Bring a pot of water to the boil. Blanch bok choy for 2-3 minutes until just tender. Drain well and set aside. 8. Remove pork from oven. Discard the rock salt and foil. Increase oven to 230° (445°F) or Grill setting and place pork on a wire rack. 9. Place spring onion and ginger in a heatproof bowl. Add soy sauce, dark soy, brown sugar, oyster sauce and water. Mix well. 10. Lightly brush the skin with oil. Return pork to oven and grill for 10-15 minutes, or until the skin is puffed and crispy. Watch closely to avoid burning! 11. Rest pork for 5 minutes, then chop into bite-sized pieces. Serve with blanched bok choy, steamed rice and aromatic sauce. #asianfood ##porkbellyb#crispyporkbelly#chinese #food

adivinen que..

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