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... were the main course, consisting of the layer of pork with skin, about the thickness of a knuckle, marbled with fat and lean.
During marination, they were liberally smeared with chili sauce, stuffed with onions and other side dishes, then rolled up tight, and fastened with twine.
They were skewered and roasted over lively flames, sizzling with juices, occasionally dripping into the fire.
The aroma was irresistible, roasting evenly on all sides, and after an estimated two ...
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