@user9671817227449: POV: Your new go-to work shoes just dropped 👟✨ Lightweight, breathable, & so durable. Platform sole = confidence. #DealsforYouDays #MensShoes #WorkwearEssentials #TikTokMadeMeBuyIt #FormalShoes

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Monday 06 July 2026 22:30:00 GMT

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not the most original but ay #sunnydayrealestate #southpark #southparkedit #gothkids #emo

not the most original but ay #sunnydayrealestate #southpark #southparkedit #gothkids #emo

Ghé Kid Plaza liền nha ba mẹ #KidsPlaza #KidsPlaza18tuoi #18rucrodealbunghetco

Ghé Kid Plaza liền nha ba mẹ #KidsPlaza #KidsPlaza18tuoi #18rucrodealbunghetco

Steamed pork belly with yellow soybeans + shiitake. A recipe from mum’s childhood and one that I loved learning how to make from her recently. Also steaming is truly an underrated way of cooking, it preserves all the nutrients + flavour and you need to try it if you haven’t already ✨ @mamajoleneyu Serves 4 For blanching the pork: 500g pork belly 4 garlic cloves 20g ginger 3 spring onions For the sauce: 3 dried Chinese mushrooms (shiitake) 50g ginger 6 garlic cloves 1 red chilli 3 tbsp yellow soybean paste 150ml water ½ tsp ground white pepper 1½ tbsp light soy sauce 1 tsp Shaoxing wine 2 tsp oyster sauce 1 tsp sugar 1 tbsp cornstarch (mixed with 2 tbsp water to form a slurry) 1 tsp sesame oil Steamed rice, to serve Spring onion greens, to serve Bring a large pot of water to the boil. Chop the pork belly into 3cm cubes, bash the garlic and ginger with a pestle, and chop the white ends off the spring onions. Add the pork and aromatics to the boiling water and blanch for 5 minutes on medium heat, skimming off any scum that rises. Remove the pork and immediately shock it in ice water to stop the cooking. Drain well. While the pork is blanching, place the dried mushrooms in a bowl, cover with hot water and cover with a plate. Leave to soak for 15 mins (or until softened), then roughly chop them into small pieces once rehydrated. Meanwhile, to make the sauce, roughly mince the garlic and thinly slice the ginger and chilli. Add to a bowl with the remaining seasonings and sauces, and mix well. Arrange the blanched pork belly cubes on a heatproof plate, add the mushrooms then pour the soybean sauce evenly over the top, and place the plate in your steaming set up. Steam for 35 minutes on medium-high heat, or until the pork is tender.  Meanwhile, cook your rice and slice the greens of the spring onions.   Once the pork is ready, garnish with the spring onion greens and serve hot with the steamed rice.

Steamed pork belly with yellow soybeans + shiitake. A recipe from mum’s childhood and one that I loved learning how to make from her recently. Also steaming is truly an underrated way of cooking, it preserves all the nutrients + flavour and you need to try it if you haven’t already ✨ @mamajoleneyu Serves 4 For blanching the pork: 500g pork belly 4 garlic cloves 20g ginger 3 spring onions For the sauce: 3 dried Chinese mushrooms (shiitake) 50g ginger 6 garlic cloves 1 red chilli 3 tbsp yellow soybean paste 150ml water ½ tsp ground white pepper 1½ tbsp light soy sauce 1 tsp Shaoxing wine 2 tsp oyster sauce 1 tsp sugar 1 tbsp cornstarch (mixed with 2 tbsp water to form a slurry) 1 tsp sesame oil Steamed rice, to serve Spring onion greens, to serve Bring a large pot of water to the boil. Chop the pork belly into 3cm cubes, bash the garlic and ginger with a pestle, and chop the white ends off the spring onions. Add the pork and aromatics to the boiling water and blanch for 5 minutes on medium heat, skimming off any scum that rises. Remove the pork and immediately shock it in ice water to stop the cooking. Drain well. While the pork is blanching, place the dried mushrooms in a bowl, cover with hot water and cover with a plate. Leave to soak for 15 mins (or until softened), then roughly chop them into small pieces once rehydrated. Meanwhile, to make the sauce, roughly mince the garlic and thinly slice the ginger and chilli. Add to a bowl with the remaining seasonings and sauces, and mix well. Arrange the blanched pork belly cubes on a heatproof plate, add the mushrooms then pour the soybean sauce evenly over the top, and place the plate in your steaming set up. Steam for 35 minutes on medium-high heat, or until the pork is tender.  Meanwhile, cook your rice and slice the greens of the spring onions.   Once the pork is ready, garnish with the spring onion greens and serve hot with the steamed rice.

made this middle back panel in two days back to back! dm me on ig to book! #tattoo #tattooartist

made this middle back panel in two days back to back! dm me on ig to book! #tattoo #tattooartist

This savage is very cute. #fyp #movie #edit #film

This savage is very cute. #fyp #movie #edit #film

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