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A Filipino dish made from pork leg, usually from the hock to the trotters. Traditionally, t is cooked deep-fried but it can also be cooked in the oven. The main target is to have a crispy skin, as the name implies.
As this dish normally requires some time to prepare, it is usually reserved for special occasions or for the holidays. Many Filipino restaurants would also have Crispy Pata in their menus, including pubs as it is a well-loved pulutan or "booze appetizer".
Looks yummy right... I used to love these chocolate covered cornflakes. Yum!
Processed in Lightroom 4 with Indoor Lightroom Preset / King Pack
Some people like to eat it with noodle or put some of them on top a spicy salad or on top a soup...hmmm...yummy!!
กากหมูเพิ่งทอดเสร็จ...ห้อมหอม น่ากินมากๆ
Nikon FE2 | Voigtlander Ultron 40mm f/2 | Ilford XP2 Super 400. Scanned with Nikon Z6 II with 55mm f/3.5 and ext. tube | Kaiser Slimlite Plano | Essental Film Holder v3. Home developed in C-41.
It's getting colder and there are weather reports about snow in the near future :)
Kiiro is liking this cold cripsy grass!
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