- 2 kilos de longe de porc, avec des cartillages et os - 125 grammes de lard - 200 grammes Achiote - 2 orange en jus - 1/4 cuillères à café de poudre de cumin - 1 cuillère à café de poudre de poivre blanc - 1/2 cuillères à café de poudre de poivre noir - 1/2 cuillères à café de cannelle en poudre - 3 gousses d'ail, pressées - 1/2 cuillères à café de piment piquín - sel
- 500g Pork sausages - 1 Flaky pastry - Mustard - 1 Egg yolk
- 900g Pork belly - 80ml cup soy sauce or substitute coconut aminos - 3 Tablespoons honey - 2 Tablespoons sesame oil - 1 Tablespoon rice vinegar or substitute apple cider vinegar - 4 cloves garlic about 2 Tablespoons minced - 1 Tablespoon sriracha or substitute any other hot sauce - 1/2 teaspoon smoked paprika - 1/4 teaspoon salt - 1/4 teaspoon pepper
- 1 Big onion - 1 Courgette - 1 Eggplant - 4 Big tomatoes or 1 tomato puree can (Mutti) - 2 Garlic cloves - Salt, pepper - Olive oil - 3 Bay leaves
For ~ 30 Gyozas - 30 gyoza wrappers - 500 grams of ground meat (beef or pork) - 3 cloves of garlic - 4 cm of ginger - 1 carrot or Chinese cabbage - 5 spring onions - 3 tablespoons soy sauce - 1.5 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon corn starch
- Beef for bourguignon 1.5 kg - Bacon bits 200 g - Butter 60 g - Small onions 10 - Carrot 2 - Garlic 2 cloves - Flour 60 g - Red wine (Burgundy) 50 cl - Beef broth (2 beef bouillon cubes for 50 cl) - Mushrooms 250 g - 1 Bouquet garni - Salt - Pepper
