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1 Crack the eggs into a bowl. 2 Place a wok over a high heat, then add the oil and, once hot, add the eggs but do not stir ...

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Pernil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.