{"id":13503,"date":"2024-04-02T10:33:58","date_gmt":"2024-04-02T10:33:58","guid":{"rendered":"https:\/\/www.luxurytapas.com\/cooking-instructions\/"},"modified":"2024-05-27T10:31:39","modified_gmt":"2024-05-27T10:31:39","slug":"cooking-instructions","status":"publish","type":"page","link":"https:\/\/www.luxurytapas.com\/en\/cooking-instructions\/","title":{"rendered":"Cooking Instructions"},"content":{"rendered":"

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Cooking Instructions and Suggestions<\/h3>\n

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BRISKET-PASTRAMI<\/p>\n

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BEEF TOP-BLADE<\/p>\n

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PORK CHEEKS<\/p>\n

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BEEF CHEEKS<\/p>\n

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BEEF SHORT-RIB<\/p>\n

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PORK SPARERIBS<\/p>\n

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PANKO CROQUETAS<\/p>\n

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GYOZAS – STEAM COOKING<\/p>\n

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GYOZAS – PAN COOKING<\/p>\n

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VEAL SHANK (HAMMER)<\/p>\n

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GUA-BAOS – STEAM COOKING<\/p>\n

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SUCKLING PIG – PORTIONED 100 G \/ 150 G<\/p>\n

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PULLED PORK & PULLED CHICKEN<\/p>\n

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OXTAIL ROLL<\/p>\n

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MANCHEGO BURNT CHEESECAKE<\/p>\n

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