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  • Richard Lindgren added a photo
    2025-05-30 18:41:02
    Bigger numbers = better
    Bigger numbers = better
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  • Frederick Kris added a photo
    2025-05-30 18:43:02
    It's a kind of feeling 🫣 @hello.halen
    It's a kind of feeling 🫣 @hello.halen
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  • Lawson Green added a photo
    2025-05-30 18:44:03
    📷
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  • Nguyễn Minh Ngọc added a photo
    2025-05-30 18:45:03
    “Ready for a new taste”
    “Ready for a new taste”
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  • David Fukui added a photo
    2025-05-30 18:50:05
    Slovenian Roast Pork with Crackling (Pečenka)

    A beloved Slovenian Sunday roast, featuring tender pork shoulder with golden, crispy crackling, often served with cabbage and potatoes.

    Ingredients (Serves 4):

    * 1.2–1.5kg pork shoulder with skin
    * 4 garlic cloves, sliced
    * 1 tbsp caraway seeds
    * 1 tbsp salt
    * 1 tsp black pepper
    * 2 tbsp vegetable oil
    * 200ml water or stock

    Instructions:

    1. Score pork skin in a diamond pattern. Rub with salt, pepper, crushed caraway seeds, and insert garlic slices into slits.
    2. Place in a roasting pan with water/stock. Roast at 180°C (350°F) for ~2 hours, basting occasionally.
    3. For crispy skin, finish at 220°C (430°F) for 15 minutes. Rest before slicing.

    Slovenian Tip:
    Serve with sour cabbage (sauerkraut) and roasted potatoes for the full experience.
    Slovenian Roast Pork with Crackling (Pečenka) A beloved Slovenian Sunday roast, featuring tender pork shoulder with golden, crispy crackling, often served with cabbage and potatoes. Ingredients (Serves 4): * 1.2–1.5kg pork shoulder with skin * 4 garlic cloves, sliced * 1 tbsp caraway seeds * 1 tbsp salt * 1 tsp black pepper * 2 tbsp vegetable oil * 200ml water or stock Instructions: 1. Score pork skin in a diamond pattern. Rub with salt, pepper, crushed caraway seeds, and insert garlic slices into slits. 2. Place in a roasting pan with water/stock. Roast at 180°C (350°F) for ~2 hours, basting occasionally. 3. For crispy skin, finish at 220°C (430°F) for 15 minutes. Rest before slicing. Slovenian Tip: Serve with sour cabbage (sauerkraut) and roasted potatoes for the full experience.
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  • Tre Trau
    added a photo
    2025-05-30 18:52:06
    pinkyyy
    pinkyyy
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  • Jakayla Boehm added a photo
    2025-05-30 18:55:02
    Every goddamn time...
    Every goddamn time...
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  • Josephine Rau added a photo
    2025-05-30 18:57:05
    Mother monster @ladygaga
    Mother monster 🖤 @ladygaga 🖤
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  • Blanche Monahan added a photo
    2025-05-30 18:58:03
    ถ้าตรงนั้นมันดี ตรงนี้ยินดีเสมอ
    ถ้าตรงนั้นมันดี ตรงนี้ยินดีเสมอ🌻
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  • Jordi Cormier added a photo
    2025-05-30 18:59:02
    Don’t stop
    Don’t stop ❤️
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