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@.koj208: #CapCut ##ຊ່ອງເຮົາບໍ່ດັງ😪

🩷[ອະເຊັງ]🖇️ສາຍຍີ້ມ🍏532K🚭
🩷[ອະເຊັງ]🖇️ສາຍຍີ້ມ🍏532K🚭
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Region: LA
Friday 09 October 2026 23:55:53 GMT
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aibtsim.lis
Aibtsim Lis :
ກູເອົາ
2026-10-10 00:10:14
1
fhgyj72
M~🩷ຜູ້ບາວຊົງA :
ແທ້ບໍ😁
2026-10-10 00:03:54
1
sao.taoi
Sai kham (❤️‍🔥k❤️‍🔥) :
น่ารักจัง😍
2026-10-10 00:08:33
0
user534347005461
@ຜູ່ບ່າວມົ້ງສາຍ10ລໍ້ສັ່ງຝັນ@🚛 :
2026-10-10 01:28:13
0
user7927761568146
user7927761568146 :
ມາເອົາເດີ
2026-10-10 00:18:23
0
thekoux2
พี่ เมั่ง❤️🫶🏻 :
ຟີດດດ@TikTok
2026-10-10 00:08:15
1
user4886526001607
ຂ້ອຍຍັງໂສດຢູ່ກົດໄຫ້ແນ່🫰🥰✝️ :
😂🥰@ສາວມົ້ງເລົ່າ😁✌️
2026-10-10 01:50:46
0
bounthanyang
nraug hmoob yaj :
🥰🥰🥰
2026-10-10 01:19:13
0
tseem.hlub876
ສາວມົ້ງຢ່າງ🥰🖤🥀 :
🥰🥰🥰
2026-10-10 01:01:25
0
user9669078123002
ອະເຈັ້ງ💔💔💔💔 :
💜💜💜
2026-10-10 00:58:47
0
sjjshqqcf4o
ຮັກຄົນ❤️ໄຫ້ :
😂😂😂
2026-10-10 00:23:06
0
hmoovphemheev
ອະໄມ້ສູດຫລໍ👻😂👻 :
🥰🥰🥰
2026-10-10 00:15:11
0
user1115590757558
@ພີ່ ເຕັງ ກັບ ພີ່ ຢົວ :
🥰🥰🥰🥰
2026-10-10 00:06:03
0
leelaxyooj4
ດາວຟ້າຕົວຈີງ😜🥲🤣 :
🥰🥰🥰
2026-10-09 23:58:20
0
txhobtosrovhlubdhualawm
ฉันรักคุณจริงๆ. :
😘😘😘
2026-10-10 05:15:14
0
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Pork Belly Burnt Ends Banh Mi using the Weber Q+ BBQ 👌🏼 Ingredients Pork Belly Burnt Ends: 1.2 kg pork belly, skin removed, cut into 1.5 inch cubes Weber Pork Seasoning (or your favourite BBQ rub) Honey Sriracha BBQ Sauce: 3 tbsp honey ¾ cup ketchup ⅓ cup sriracha ¼ cup apple cider vinegar ¼ cup brown sugar 1 tbsp light soy sauce 1 tbsp Worcestershire sauce Pickled Daikon & Carrot Slaw: 1 cup daikon, julienned 1 cup carrots, julienned ½ cup rice vinegar ½ cup water 2 tbsp sugar 1 tsp salt Garnishes & Assembly: Crusty soft rolls 1 fresh red chilli, thinly sliced Fresh coriander, chopped Cucumber, julienned Method Soak apple wood chips for 30 minutes, then place them into your Weber Q smoker boxes. Insert the smoker boxes, replace the grills, and set up for indirect low and slow with a tray of water. Preheat to 110–130°C (plus burner on). Coat the pork belly cubes evenly with BBQ rub and place them on a trivet. Once the barbecue starts to produce smoke, place the pork into the bbq, close the lid and allow the pork to smoke for approximately 2 hours. Simmer all sauce ingredients in a saucepan over medium heat for a few minutes until slightly thickened. Set aside. Simmer water with sugar, salt, and vinegar until dissolved. Place the julienned carrots and daikon into a jar, then pour the warm pickling liquid over the top, ensuring the vegetables are fully submerged. Set aside until ready to use. Store in the fridge afterwards. After 2 hours, transfer the pork belly to a large drip pan. Pour over BBQ sauce (reserving some for serving), along with butter, apple cider vinegar (50ml), and water (50ml). Cover with foil and return to the BBQ for 1-1.5 hours or until soft and tender. Remove the foil and continue cooking uncovered for 10 minutes, allowing the edges to caramelise and get sticky. Once done, remove from heat and rest for 5 minutes. Lightly toast the soft rolls in the barbecue for a few minutes. Slice open and spread with mayonnaise and pâté (if using). Layer with pork belly, drizzle with a little extra BBQ sauce, then top with pickled daikon & carrot slaw, fresh coriander, cucumber, and sliced chilli. #weberbbqausnz #porkbelly #banhmi @WeberBBQAusNZ
Pork Belly Burnt Ends Banh Mi using the Weber Q+ BBQ 👌🏼 Ingredients Pork Belly Burnt Ends: 1.2 kg pork belly, skin removed, cut into 1.5 inch cubes Weber Pork Seasoning (or your favourite BBQ rub) Honey Sriracha BBQ Sauce: 3 tbsp honey ¾ cup ketchup ⅓ cup sriracha ¼ cup apple cider vinegar ¼ cup brown sugar 1 tbsp light soy sauce 1 tbsp Worcestershire sauce Pickled Daikon & Carrot Slaw: 1 cup daikon, julienned 1 cup carrots, julienned ½ cup rice vinegar ½ cup water 2 tbsp sugar 1 tsp salt Garnishes & Assembly: Crusty soft rolls 1 fresh red chilli, thinly sliced Fresh coriander, chopped Cucumber, julienned Method Soak apple wood chips for 30 minutes, then place them into your Weber Q smoker boxes. Insert the smoker boxes, replace the grills, and set up for indirect low and slow with a tray of water. Preheat to 110–130°C (plus burner on). Coat the pork belly cubes evenly with BBQ rub and place them on a trivet. Once the barbecue starts to produce smoke, place the pork into the bbq, close the lid and allow the pork to smoke for approximately 2 hours. Simmer all sauce ingredients in a saucepan over medium heat for a few minutes until slightly thickened. Set aside. Simmer water with sugar, salt, and vinegar until dissolved. Place the julienned carrots and daikon into a jar, then pour the warm pickling liquid over the top, ensuring the vegetables are fully submerged. Set aside until ready to use. Store in the fridge afterwards. After 2 hours, transfer the pork belly to a large drip pan. Pour over BBQ sauce (reserving some for serving), along with butter, apple cider vinegar (50ml), and water (50ml). Cover with foil and return to the BBQ for 1-1.5 hours or until soft and tender. Remove the foil and continue cooking uncovered for 10 minutes, allowing the edges to caramelise and get sticky. Once done, remove from heat and rest for 5 minutes. Lightly toast the soft rolls in the barbecue for a few minutes. Slice open and spread with mayonnaise and pâté (if using). Layer with pork belly, drizzle with a little extra BBQ sauce, then top with pickled daikon & carrot slaw, fresh coriander, cucumber, and sliced chilli. #weberbbqausnz #porkbelly #banhmi @WeberBBQAusNZ

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