西班牙黑豚豬 人參酒蜜汁叉燒 Spanish Iberico Pork 'Collar' Charsiu, with Ginseng Wine & Manuka Honey Glaze 🇪🇸 🇭🇰. With Pork Drippings & Lard Oil, Japanese Fried Egg on rice. I don't cook Charsiu a lot these days since I happen to live adjacent to @Chopchophongkong & their BBQ Quality has improved & stabilized so much~! Initially clearing out my bursting fridge on rotation & using the Pork for something else, but it just seemed easier to marinate it 12 hours in advance then Roast them when I got home. I usually Sous-vide thicker pork slabs, but for this pre-determined thickness I figured it'll be texturally better if barbecued in one go.. 🔥🔥
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