@aba_mineur: @Dial Diop Sangomar 🇸🇳 #borome #nakarou

Aba_bou_Ndakarou⚔️🔥

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Saturday 08 August 2026 16:08:52 GMT

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réve le 29novembre💯⚽⚽🥳 :

momme seul dakoye y😎

2026-08-08 21:46:22

10

Mouha nakarou👑 :

2026-08-08 23:42:17

5

Fass La Deuk :

Ndakarou ❤️❤️

2026-08-09 13:45:53

0

MBAYE FAYE🔴⚫ :

mom seul dakoye daw borom ndakarou seul

2026-08-09 00:15:23

0

mbamba :

2026-08-09 00:20:45

0

Arka bou nao borme vélo viengt :

Adafass seul ⚔️💯⚔️💯

2026-08-09 01:50:36

0

jules Bou ada ndakarou 😍💞 :

2026-08-09 02:24:41

0

diouf bou ada fass borom D k :

🥰🥰🥰

2026-08-09 23:17:36

0

ALADJI PIKPOR :

🥰🥰🥰

2026-08-09 22:25:20

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user773340312402 :

🥰🥰🥰

2026-08-09 21:48:43

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Mamadou Diallo :

🥰🥰🥰

2026-08-09 20:47:49

0

Mouha nakarou👑 :

👑👑👑👑

2026-08-08 23:41:24

1

Dame Mbaye :

❤️❤️❤️

2026-08-09 20:27:17

0

bb laye bou yaya yam :

❤️❤️❤️

2026-08-09 20:10:52

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diaga diass bora bi :

🥰🥰🥰

2026-08-09 19:58:41

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Fallou Lômaçon :

😳😳😳

2026-08-09 13:03:06

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Mame goor diouf :

🥰🥰🥰

2026-08-09 13:02:43

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gueye🔥bou🔥ada🔥fass :

🥰🥰🥰

2026-08-09 12:03:48

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bb général bou yeumbeul :

🥰🥰🥰

2026-08-09 12:03:10

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mame diarra :

🥰🥰🥰

2026-08-08 16:31:50

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Khi mọc những hạt như thế này trên lưỡi anh chị đừng chủ quan nhé #xuhuong #nguyenmaisuckhoe #sùi_mào_gà_ở_lưỡi #lympho #viemhonghat #dabavi #nuocsucmieng

Khi mọc những hạt như thế này trên lưỡi anh chị đừng chủ quan nhé #xuhuong #nguyenmaisuckhoe #sùi_mào_gà_ở_lưỡi #lympho #viemhonghat #dabavi #nuocsucmieng

#عسكريه_سعودية #العسكريه_تحتاج_رجال_وليسا_ذكور

#عسكريه_سعودية #العسكريه_تحتاج_رجال_وليسا_ذكور

#موال #جاسم #النجفي #البس_السماعه🎧 #مجرد________ذووووووق🎶🎵💞 #تصميم_فيديوهات🎶🎤🎬 #المصمم_حسون #2025 #موال_جاسم_النجفي 🎶

#موال #جاسم #النجفي #البس_السماعه🎧 #مجرد________ذووووووق🎶🎵💞 #تصميم_فيديوهات🎶🎤🎬 #المصمم_حسون #2025 #موال_جاسم_النجفي 🎶

Still one of the best roast dinners I make 👌🏼 And yes… the crackling is THAT good. Slow-Roasted Pork Shoulder with Crackling + Pan Gravy You’ll need: • 2.4kg pork shoulder (skin on) • 2 tbsp salt flakes • 2 tbsp vinegar • 1 tbsp olive oil • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp dried basil • 1 tsp dried rosemary • 1 tsp dried thyme • 1 tsp dried oregano • 1/2 tsp black pepper • 2 onions, quartered • 2 apples, halved (optional, but yum) • 1 cup chicken stock or water Step 1: Dry that skin Pat the pork skin really dry with paper towel. Score the skin (about 1cm apart). Rub the herb and spice mix all over the underside of the pork (meat side). Flip it over, then drizzle the skin with vinegar and sprinkle with salt flakes, rubbing it into the scored cuts. Place uncovered in the fridge for at least 1 hour, or overnight if you can, to dry out the skin. Step 2: Prep the roast Preheat oven to 160°C fan forced. Arrange onions and apples in your roasting pan and place the pork on top. Pour stock around the base, avoiding the skin. Brush/spray the skin lightly with olive oil just before placing it in the oven. Step 3: Low and slow roast Roast uncovered at 160°C for 3.5 hours. Top up the liquid if the tray gets dry. Step 4: Crackling time Increase heat to 240°C and roast for 40-50 mins, or until the skin puffs and blisters. Keep an eye on it in the last 10 mins. Step 5: Rest and make the gravy Transfer pork to a board, cover loosely with foil, and let it rest for 20 mins. Place the roasting tray over a medium burner (or pour everything into a frying pan if your tray isn’t stovetop-safe). Mash the onions and apples (or remove them), then stir in 1-2 tbsp plain flour and cook for 1-2 mins. Slowly whisk in 1 1/2 cups chicken stock and simmer for 5-7 mins until thickened. Strain if you prefer it smooth. #PorkRoast #RoastDinner #CrispyCrackling #WinterMeals #ComfortFood

Still one of the best roast dinners I make 👌🏼 And yes… the crackling is THAT good. Slow-Roasted Pork Shoulder with Crackling + Pan Gravy You’ll need: • 2.4kg pork shoulder (skin on) • 2 tbsp salt flakes • 2 tbsp vinegar • 1 tbsp olive oil • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp dried basil • 1 tsp dried rosemary • 1 tsp dried thyme • 1 tsp dried oregano • 1/2 tsp black pepper • 2 onions, quartered • 2 apples, halved (optional, but yum) • 1 cup chicken stock or water Step 1: Dry that skin Pat the pork skin really dry with paper towel. Score the skin (about 1cm apart). Rub the herb and spice mix all over the underside of the pork (meat side). Flip it over, then drizzle the skin with vinegar and sprinkle with salt flakes, rubbing it into the scored cuts. Place uncovered in the fridge for at least 1 hour, or overnight if you can, to dry out the skin. Step 2: Prep the roast Preheat oven to 160°C fan forced. Arrange onions and apples in your roasting pan and place the pork on top. Pour stock around the base, avoiding the skin. Brush/spray the skin lightly with olive oil just before placing it in the oven. Step 3: Low and slow roast Roast uncovered at 160°C for 3.5 hours. Top up the liquid if the tray gets dry. Step 4: Crackling time Increase heat to 240°C and roast for 40-50 mins, or until the skin puffs and blisters. Keep an eye on it in the last 10 mins. Step 5: Rest and make the gravy Transfer pork to a board, cover loosely with foil, and let it rest for 20 mins. Place the roasting tray over a medium burner (or pour everything into a frying pan if your tray isn’t stovetop-safe). Mash the onions and apples (or remove them), then stir in 1-2 tbsp plain flour and cook for 1-2 mins. Slowly whisk in 1 1/2 cups chicken stock and simmer for 5-7 mins until thickened. Strain if you prefer it smooth. #PorkRoast #RoastDinner #CrispyCrackling #WinterMeals #ComfortFood

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