Pork Recipes

786K views · 50K reactions | This is Porc au Cidre which is part of the French peasant food series. It’s a wonderful home cooked dish from Normandy and I can’t tell you how good it is. As always, only a handful of ingredients and the end result of magical. #cooking #easyrecipe #homecook #dinner #homecooking #eating #cookingtime #goodfood #french #inthekitchen #foodies #comfortfood | Corre Larkin

170K views · 2.3K reactions | This tender crockpot pork loin is packed with flavor | This tender crockpot pork loin is packed with flavor. Paul’s slow-cooked pork loin is tender, juicy, and packed with flavor from a simple, savory... | By Paul S Show | Here we got it right there. We got our pork tenderloin. Now we're going to put some spices on here y'all. Now this is going to be just you know to taste. Got just going to put a bunch on here. We got some pepper we got going on here. That was the garlic that we did. We got here some onion. Put that in there. Just like that. Okay. Here's something that I I wasn't thinking we were going to be doing but I saw it in the recipe. Okay we got ourselves there. Our mustard. Got some thyme here. Okay. As well as some kosher salt. If you don't have kosher, you can use regular, okay? Got all that right there. Now, we're putting all that on there. Just a little bit of oil just to make sure that you know, we can get that in there. I'm going to do this just to make sure it's in. Okay. Got our two pieces here. Look at that. Just make sure it sticks on there, okay? Now, if you want to do both sides, you can do both sides. Don't worry about it. If you want to brown this before it happens, you can do that too, okay? All up to you. I got some garlic here. Gonna put this in here. I just like it nice and easy y'all. Nice and easy. It's going to taste delicious no matter what. Got here's some onion. I'm going to put these onions right on top. Okay. Oh yeah. Plenty of onion here folks. If you don't like onion don't include it. Guess what? Got some apples. I'm so frustrated. I did this literally 5 minutes ago. Five minutes ago when they're brown already. Anybody got a good helpful hint to help me not to help these not it down so quickly. So frustrating. Okay. Now I also have here I got two cups of chicken broth. We're going to put this in here. Now we're going to put this on high for about 2 hours. No. No. Sorry. High for 4 hours. Okay and then I can't wait to show you what we're going to do next. Okay it's been in here for about two and a half hours. Take a look at this here. Look at this pork loin. Oh my goodness. Isn't she a beauty? Now I'm going to take this and just put it right down here. Okay because I'm going to take it out for a second. You stay down there. Just going to take the other one. I already cut into this one. Make sure the temperature's perfect. Look at that there. Doesn't that look beautiful? Okay, come on up here. Okay, I got myself some Dijon mustard. I'm going to put in here. Okay. Just a little bit. Then, I also got here some maple syrup. Now, it calls for about three tablespoons. I only got about one tablespoon here. So, just make sure if you like maple syrup you want a little sweet you do that. And then also we're going to create a slurry here. So I'm going to put about I don't know. Right now I'm going to start with fourth a cup. Cornstarch in there. Okay. Now we're going to mix this together. It's going to take a minute. So okay I cut some up here and I got somebody who wants to taste test it. There you go Mister Hobbs. How does that taste? Is it delicious? I think it is delicious. Now come on over here and take a look at this slurry that I made. Look at that. There, huh? Does that not look delicious? Come on with me. We're going right down here. Okay, we're going to put this right on top. Ooh, does that not look delicious y'all? I know it does because it is because I already tried a piece. I know, I already tried a piece. Alright, so let me get this right here. Okay, oh it's nice and tender. Come on up here with me y'all. Okay, here we go. Oh, I taste that apple in there. Oh, yeah. With the apple and everything. Mmm. This is delicious y'all. You gotta try it.

56K views · 7.1K reactions | This is pork braised in milk and it was truly incredible. Perfect for a dinner party as you can cook ahead of time and gently reheat to serve. It was a huge hit #cooking #easyrecipe #homecook #dinner #homecooking #eating #cookingtime #italianfood #dinnerparty #foodies #inthekitchen #goodfood | Corre Larkin

19K views · 300 reactions | The famous pork rolls, everyone loves it when I make them #cooking #Recipe #EasyRecipe #quickrecipes #cook #dinner #pork #viral #viraltiktok | Quick Recipes US

207K views · 1.6K reactions | My husband loves this Puffed Pastry Pork Tenderloin | My husband loves this Puffed Pastry Pork Tenderloin | By Robyn Q | Look at that. Two tablespoons of dijon mustard. One tablespoon of honey. We're just going to whisk that together. Okay, that's nice and combined. Now, I'm just going to brush it on my puff pastry. Alright, we have that spread all over our puff pastry. The next thing I'm going to add is some fresh thyme. Can definitely use another herb that you might like better. You could use sage, rosemary, anything else Would be delicious. Next up, I'm going to add my prosciutto and I have four slices of prosciutto. I've got my pork tenderloin and I'm going to lay it right in the center of our puff pastry and I'm just going to season it with some salt and some pepper. Alright, that looks perfect. We are going to take our puff pastry. I'm going to go from this side and roll it around our pork tenderloin. So, I'm going to get it on my sheet pan making sure that I have my seam down. Then I want to make sure I pinch those edges in. There you go. How easy is this recipe? And this would be a really good one for the holidays for sure. Alright. Next up I have one egg that I'm going to whisk. So I am just going to brush this on the pork tenderloin. Making sure to get it this egg wash all over it. Getting the sides. So this is a simple pork tenderloin recipe that is absolutely beautiful when it's done. I just want to make sure that I cut a couple slits in this. Just so that can breathe. That looks perfect. Alright, we're going to make this a complete meal. So, I have some Brussels sprouts that I trimmed and cut in half. This is super easy. I'm just going to add some olive oil, a little bit of salt, and a little bit of pepper. We're going to stir that together. I'm just going to add that to my second heat pan. Okay, we're going to add one more thing to this, the balsamic reduction. I like it. It adds a little sweetness to it. So, we're just going to drizzle that right on top. Alright, we are going to bake this at 400 degrees. The pork tenderloin will take 30 to 40 minutes depending on how big your pork tenderloin is. Brussels sprouts 20 to 30 minutes. We're going to put it both in and then have a complete beautiful meal. Alright, our puff pastry pork tenderloin is done. Look at that. So we gotta cut this open. Listen to that guys. Sounds perfect. Oh yeah. Look at that. Mmm I can't wait to have this. Oh the way through there. Oh that looks so good. Alright. Gonna add that to my plate. That is beautiful. Look at it but I have my Brussels sprouts that we cooked and I'm going to set them right on the side. Alright and I'm just going to add a little extra balsamic glaze on top of those Brussels sprouts and you know me, I gotta garnish. So, I'm just going to add just a little bit of parsley on top of our pork tenderloin. That looks so pretty. Alright, I can't wait to taste this. Alright, here it goes. Puff pastry wrapped pork tenderloin. Yum.

1.7M views · 12K reactions | ¡Acabo de encontrar el truco brillante para cocinar lomo de cerdo! | ¡Acabo de encontrar el truco brillante para cocinar lomo de cerdo! Ingredientes: masa de hojaldre: 500 g bacon: 120 g cebolla: 2 pza sal: 3 g pimienta... | By Cookrate - Español | Facebook

2.7M views · 11K reactions | Crockpot Cranberry Pork Tenderloin | Crockpot Cranberry Pork Tenderloin Delicious and easy dish for your next dinner Original video produced by Network Media, My Life, and Robyn Q | By My Life | Alright, I've got two pork tenderloins that I'm adding to my Crock Pot. I'm going to bring in my bowl. We are going to pour in two cans of whole berry cranberry sauce. Gonna place a half a cup of brown sugar in with it and a third of a cup of chicken stock. I'm going to pour in two tablespoons of apple cider vinegar and I've got one clove of garlic that I made. I've got some cornstarch and I'm doing one heaping tablespoon of cornstarch in there. Gotta season it up with some pepper. We can't forget the salt. Okay, I'm going to bring in my spoon. We're just going to stir that until it's all combined. Pour that right on top of those pork tenderloin. Gotta make it cover the whole thing. I'm just going to take my spoon and just spread it out making sure that it covers all of that pork tenderloin. Got my lid. We're going to place that on our crock pot. I'm doing this on high for two hours but you definitely could do it on low for four. Alright, our Crockpot pork tenderloin with cranberry sauce is done. Look at that. Okay I'm going to put them as gracefully as I can. Oh yeah nice and tender. Whoa. Look how juicy that is and how tender and how hot of course. So tender. So delicious. Gotta try this one. Yum.

1.2M views · 8.3K reactions | Easiest Tuscan Pork Tenderloin dinner I've ever made | Easiest Tuscan Pork Tenderloin dinner I've ever made | By Robyn Q | Alright, I have three pork tenderloins which I'm going to add a third of a cup of that balsamic vinegar and the same amount of some olive oil, a third of a cup and I have about a tablespoon of fresh oregano and I have five cloves of garlic that I met. Teaspoon of salt and 1 teaspoon of pepper. How easy is this? Okay, we're just going to whisk that together 'cuz we want those ingredients to mix together. Be nice and combined. Got my pork tenderloin waiting here for me. So I am just going to drizzle that on. Oh yeah. How nice does that look? Smells amazing. It does, doesn't it? Oh yeah. And I'm just going to grab my spatula real fast and I want to spread that out and make sure that that is completely coated. Really good. Looks like it's all nice and coated and we're going to let that hang out for a few minutes. Alright, I have six shallots that I peeled. So, I'm just quartering those and I love shallots. You can definitely use red onion instead or yellow onion. I just like shallots because they're nice and mild. Alright. I think we should have sweet potato on the side with our pork tenderloin. So I peeled and cut up six sweet potatoes. Then there's our shallots. So adding those right in with our sweet potatoes. I'm just going to drizzle with a third of a cup of olive oil. And I just have a half a teaspoon of pepper. So I'm just going to sprinkle that on. Teaspoon of salt going on. Sprinkling that all over. And that's that oregano again. So you can use another herb but I am using about a tablespoon of fresh oregano that I diced. So now we just need to stir this together because want those sweet potatoes to be nice and coated. Alright, our pork tenderloins have been marinating in that nice sauce. So, this is a sheet pan dish so I'm adding em to this sheet pan which I lined with parchment paper. You can definitely line it with foil. We're just sprayed with cooking spray if you want to and I'm just going to drizzle some of that sauce right over the pork tenderloin. Make sure that it's nice and coated with that sauce. Looks perfect. Right? I'm going to put those sweet potatoes on our other sheet pan that we had coated with olive oil. Get that out and then just spread it around. This is looking so good. Alright guys. We have everything ready. So I have my oven preheated to four50 degrees. And we're going to cook this for about 30 minutes or until our veggies are nice and tender and our pork tenderloins are done. Alright. Our Tuscan pork tenderloin sheet pan dish with our nice sweet potatoes is done. Look how pretty that is. So you know me Gotta garnish a little bit. So I just chopped up a little parsley. And I'm actually just going to kind of go around on top of the sweet potatoes. Just add a little color. You don't have to do this if you don't want to. I just think it looks pretty. Hey I'm going to cut in to this pork tenderloin. Mm mm mm. Super excited about this. Get all the way through. Oh that looks so good. Alright I'm going to cut myself a piece. So this looks so good. I can't wait to try this. Mm mm mm. So good. Alright. I got a nice slice there. Use my tongs. Look at that. It looks so good. Look how moist that looks. Ugh. Can't wait to try it. So I'm going to cut a little bit of this pork tenderloin. I'm actually going to just put a little shallot right on with it in a sweet potato. Okay. Super excited about this Tuscan pork tenderloin. Yum. Delicious. Yum.

I made this on Monday and just got to edit my video together! I’m making pork tenderloin & potatoes in the slow cooker. This is easy! What do you enjoy... | By Kyle Grainger WVLT | Hello everybody. I hope you're doing well. Um I just got home from work and I'm going to put on dinner. I've heard the morning show. It is 1117 when I'm starting this video. So I want to make supper. We can do that in the slow cooker. And I'm going to make this pork tenderloin. And this is a roasted garlic and herb fresh pork tenderloin. Dry rubbed with seasoning. So I bet that's going to be pretty good. I want to go ahead and get this cooking so that it gets good and tender. So I'm going to put it in my crock pot like this I I don't want to lose any of that juice so I'm just I open mine in it like this. I want that juice to get down in there. When I have something like this. Anyway, it is a great day. It's not quite as hot. It started to cool down. Y'all are going to yell at me for not getting an apron on and wearing my white shirt while I do this but I wanted to get this on. And then I'm going to go chain for the rest of my day. So probably the next time you see me you'll see me wearing something different. You be like what did he do to So we'll just throw our little bag away. And I'm just going to put it from one side to the other. Just double check here. Yeah, there's not a real fatty side. So, I want to leave it just like that. We wash that hand off Now this does not you can't do anything any simpler than a a slow cooker. Um I'm just going to put that in there. Just like that. I'm putting just a little bit of water. And I do not know the reason why it happens. There's got to be an explanation. But a slow cooker tends to make more water than you need. So you're going to start with less. We'll add more if we need to. So let me just grab this little bowl here. I will just enough to coat the bottom. So that it creates a little bit of steam. What I'm going to do once this cooks for about 2 hours, 3 hours. I'm going to come back with some potatoes, carrots, and onions. So we want to get it started like this for now. Get it good at piling hot. And because I want to cook this in about a six hour thing. Turn the power on. I'mma put that to 6 hours. And we'll just let it sit there and do its thing. It's beeping. It should be good to go. So we'll come back and add our potatoes and onions into our pork tenderloin in just a little bit. Woo. And I'm back. Told you by the time I got done I would be wearing something different. So here we go. I'm going to cut up my potatoes. That over there's been cooking for three hours. It smells really you smell all those herbs. Now I don't want cut these too small but I don't want them small enough that they get done. These potatoes hey they're huge. I mean look at that thing. Size of my head. You want a potato head? I can be a potato head for you. Anyway and some of these have a few bad spots on them but that's okay. We can just cut that off. Let me just throw that in. That beet looks so good. It smells so good. I read an article and they're trying to come up with smell of vision. Whoever does that you all will have to sign up for it. Let me know how it goes. So I'm going to try to cut off all the bad spots. This one just has a lot more but it's okay. That's what happens sometimes but I find you just cut them off when I'm cutting them to about that size right there. There you go. Doesn't have to be too small but I don't want it too big either. Cuz I'm probably going to wind up cutting it down a little bit with my my hand. We'll cut that little piece off. That's not a bad spot. It's just one of those little eye things. You see what I'm talking about? So we just dotted up and make it look pretty. Wait we bite into it. We're not like what is that? Carl messed up. Carl didn't do it right. I did it right. There we go. So there's or you could dig around like that. That's what we used to do. Saves more of your potato. You can use less. I use these two big ones. You can throw that in the in the pot. And One little smaller one. That that thing has made a lot of juice as I told you earlier. So this is just going to be good. I'm just laying it around in that crock pot. You could even get some of your we talked about this. Some of your kids that are off to college and looking for good meals. They could put something like this in their crock pot I wasn't even going to say crock pot. And their slow cooker. They could put something like this in their slow cooker and it'll be done when they got home from home from school. But I hope it's way there. There we go. That one had a hole in the middle of it. Let me see. Don't know why they do that. Clean this up a little bit. I've had this bag for about two weeks so it's about time to get them to cook. Probably throwing the whole thing away. Can't afford to do that. We gotta have all we can get. So I just cut around it like that. There we go. That hump can be thrown away. Think I'll throw that whole weed away right there. There we go. Lats number two. And now we got the great old big one. Nothing mad in the middle of it. What I'm going to do I didn't have to I don't I can't go live with you right now. So I decided to make this video. Plus this is something that can be saved so that you can find it later. I'll call it crock pot pork loin. And the best part about that one with it being seasoned is it really takes the guesswork out of it. Because you don't have to do anything. We'll cut that like that. Otherwise it'll be maybe too bigle. Kind of takes the guess work out of it. That way you want them cook. All you gotta do is get it done. And you can bake it if you wanted to bake it. I bet it would be really good if you were to throw it on your grill. There's a bad spot. I don't like these old baked potatoes like this. Anyway, I bet it would be good on the grill. Especially with all those herbs and spices and things. I think I got too much here on potatoes but maybe somebody will come along want me something nibble on something and then I'll say I got plated right over there. So I'm not wasting your time. Here's what else I'm going to put in it. That's got a big old hole in it that way. I probably wouldn't get much more off of that. Alright so I'm going to throw in some carrots. So again, as with anything, I throw in about Half the bag. How about that? I'll take that piece out. It's got one of those old end pieces on it. But I don't like in my food. I know there's nothing wrong with it. I'm going to throw that in the way. Alright. That's about to be my afternoon snack is what it's about to be. Don't want to pull me off. Two grams of celery. Three. Now with these I don't want them real small but I want them on a bigger side of things. Last time y'all called me out because I didn't string my celery. So let me get in here and start the string in it. That piece is done. There you go. One piece of stringed. Just get it under that. Little piece right there. Pull it on now and you'll be stringless in your celery. I didn't last time. Be honest with you. I forgot all about. Here we are. That piece looks pretty good. I'm throwing it in the sink. I'm going to have to come over here and clean this up in a minute. So I don't know why it didn't get me something to make it easier on me but I did. Not thinking ahead. I'm just trying to get stuff done because I want to go. I work a morning show as I said. And I had to run an errand. Back in Sevierville. And now I'm back this way. So I'm going to leave it about like that. Okay? And that's how I'm going to throw it in there. And the last thing that I'm going to throw in is this onion. Here we go. We good with that. That looks pretty in there. That was real good. Had a string that was still in it. That's okay. I'mma take y'all over here and show y'all what it looks like. So let me get my onion. Y'all know I'm going to put an onion in it. Last little piece here of and then it's got three more hours to cook. We're going to let it cook for about three hours. All this stuff should get tender but I don't want it mushy. That's why I wanted that meat to cook first. Kinda like let it get set up the way it wants to be. And then it'll tender on as we go. That outside layer's a little tough so I'm going to pull that whole thing off there. Yeah that looks pretty. Get all them pieces up the trail off. Kyle. Somebody keeps commenting about my hair but I'm going to tell y'all what's happened. We changed hair things at work and I haven't found anyone that fits into my schedule. At the price that I want to pay. I know the people are good. This that and the other and I've enjoyed my guy I've been to for 15 years. It's kind of a shock to change like that. I'm not in the business office so I don't decide what we do and what we don't do. I just do what I'm told or try to anyway. The way I look at it, I've got twenty-four years to go work and then I go right retired and then I can make my own decisions on my own self unless I went out on my own and did my own thing somehow for some reason. Alright, I'm just kind of breaking that apart just like that and wash my hands and I'll bring you over here and show you what what I got going on and I'll come back through and stir this around a little bit when it gets cooking again. So if you see down in my crock pot tells that that looks beautiful. So I got my potatoes and carrots and celery. And all I'm going to throw in there is just a little bit of salt and pepper. Well that don't want to work. Must need batteries. Must need batteries. See what I got here. I'm not going to do the cayenne today because I don't know who might be coming over wanting to eat. So there's the salt. That's empty. I'm just messing all up here folks. It is all empty. There we go. That one has it in it. My good old Tupperware shakers. How many of y'all's grandma had that? I pieced it back together to make it look no way but at least I keep a cap on it. So there's our pepper. I'm going to find a little bit of more salt and that's going to be it. So here we go. We're ready for the end result. It's now 630 so I hope my meat is good and tender. I've already tried the potatoes. I know the potatoes are done. If my hair's a little wild. I've been laying on the couch. Catching up on the big brother. So let me pull this meat out of here. I'm going to try to pull it out in one hook so that I can trim it. It may not want to. There we go. That's good. Alright. Remember it had herbs on it. So we didn't have to do a lot of seasoning with it. I didn't even add you see it? I didn't even add salt and pepper to it. So we'll see what we need when we get there. Just for purposes of for you all. Let me find me a stoon here with the holes in it. Some of these potatoes got to put down into juice. So I'm just going to toss them around a little bit. The ones on the top more like steamed if you will. This smells really good. So there's how things did. That one even looks a little roasted on this side. Um because when it's out of the water in the crock pot the steam is literally what's cooking it. So you can get more of a as if you were roasting it. Kinda thing. I don't have my knife I want. Let me wash this off real quick. Gonna just wash one off I used earlier. Yes, I will. Oh yeah, that's tender. That's very tender. Just put a little bit on the plate here for me. It's falling apart. We could have us some pulled pork. Pulled pork tenderloin. I bet that would be good with some barbecue sauce. Let me find me a fork. I'll move that little last little bit over. There's our pork tenderloin. Thought that looked like that they would serve you on a cruise? And this is going to be wonderful. So I know the potatoes are good. You can taste the herb from the tender one. There's that meat. You know, I don't think it needs salt at all. This juicy and it's very good. We didn't have to do a lot. We just put it in our pot and left it. You want some more crock pot meals? We'll see what we can come up with. Y'all have a great day. I'mma see you soon.

2.8M views · 31K reactions | How to Make Herbed Pork Tenderloin | Barefoot Contessa | Pork wrapped in pork, we can get behind that. 🥓🍖 | By Food Network Canada | I have two pork tenderloins. They're about three pounds total. There are two things about pork tenderloins you wanna be sure about. Wanna make sure it's really moist so I'm gonna wrap it in prosciutto and bake it that way and you wanna make sure it has lots of flavor cuz they tend to be a little bland and so I'm gonna make an herb rub for it. I'll show you what I do. So, I've got a tablespoon of chopped rosemary. Tablespoon of minced thyme, tablespoon of salt. Of course, salt gives everything flavor. And a teaspoon of pepper. Gonna mix that together and then to make sure it sticks on the outside of the pork tenderloins. Just gonna do a little bit of olive oil all over both the top and the bottom. Just roll it over. Make sure it's got oil all over it. This is served about six people. Okay. So, I'm gonna sprinkle the herb mixture all over evenly on top and bottom. Okay. So, I want the tenderloin to cook evenly. So, if there's a thin tail at the end, you wanna tuck it under so it's the same thickness all the way through. So now, I've got prosciutto. I'll show you what I with the prosciutto. I'm just gonna take a piece of prosciutto and wrap it around underneath all the way down and that's gonna keep it really moist when it roasts. Just one layer all the way down. Like that. Just wanna tie it so it all stays together. Tie up each piece of prosciutto and also you want the shape of the pork tenderloin to be very round. So, tie it pretty tightly. So at this point, you can actually put them in the fridge for a day and then throw them in the oven before dinner. I'm gonna cook them right now. I'll put them in the oven at 450° for twenty minutes. Until an instant thermometer reads 140 degrees. Then I'll take them out of the oven, cover them with foil, and allow them to rest for fifteen minutes. And Just take the string off. Nobody wants to eat string. Okay, I'm just gonna do kind of diagonal slices. You don't want too thin ones. Look how great. Oh, it's perfectly cooked.

2.1M views · 24K reactions | Forget all the recipes! This is the most delicious meat roll! Ingredients: pork chop: 1 kg (2 lb) soft butter: 200 g (7.1 oz) garlic powder: 10 g (0.4 oz) black pepper: 3 g (0.1 oz) oregano: 5 g (0.2 oz) salt: 10 g (0.4 oz) red bell pepper: 3 pc cheese: 150 g (5.3 oz) parsley: 15 g (0.5 oz) potatoes: 6 pc onion: 4 pc oregano: 5 g (0.2 oz) sweet paprika: 7 g (0.2 oz) black pepper: 5 g (0.2 oz) salt: 10 g (0.4 oz) vegetable oil: 20 ml (0.7 fl oz) honey: 10 ml (0.3 fl oz) mustard seeds: 10 g (0.4 oz) soy sauce: 20 ml (0.7 fl oz) vegetable oil: 20 ml (0.7 fl oz) pickled cucumbers juice: 50 ml (1.7 fl oz) garlic powder: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) sweet paprika: 5 g (0.2 oz) oregano: 5 g (0.2 oz) salt: 7 g (0.2 oz) pickled cucumbers: 2 pc capers: 10 g (0.4 oz) mayonnaise: 20 g (0.7 oz) mustard: 10 g (0.4 oz) dill: 10 g (0.4 oz) parsley: 5 g (0.2 oz) lemon juice: 10 ml (0.3 fl oz) salt: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) | Cookrate

387K views · 3.4K reactions | Tutti cercano la ricetta di questi involtini di carne! Semplice e delizioso Ingredienti: braciole di maiale: 700 g sale: 5 g pepe nero: 3 g formaggio fuso: 150 g prezzemolo: 10 g prosciutto: 100 g uova: 3 pz sale: 10 g farina: 150 g pangrattato: 150 g sale: 5 g pepe nero: 5 g crema di formaggio: 50 g ketchup: 30 g maionese: 70 g senape: 20 g salsa di soia: 15 ml salsa piccante: 20 g aglio in polvere: 10 g pepe nero: 5 g sale: 5 g | Cookrate - Italia | Cookrate - Italia · Original audio

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