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Marinated pork belly Place the garlic and salt in a mortar and pestle and crush until coarse.
In a mixing bowl, combine the garlic and salt with the paprika, oregano, cumin and merquen. Slowly add the vinegar and set the marinade aside. With a sharp knife, carefully take off the skin and excess fat from the pork belly. You can ask your butcher to do this for you. Score the fat side of the belly and in between the ribs, louis vuitton apache briefcase and place in a large baking tray. Pour the marinade over the belly and rub in well louis vuitton agenda diary 2014 all over. Leave in the tray, cover and refrigerate overnight (or up to 2 3 days if you can). Ensure you bring the meat to room temperature before cooking. Remove the pork belly from the marinade, reserving the juices for basting. Cook over coals over low heat around 150 200C (300 400F) for 2 3 hours, starting bone side down, turning every hour or so to ensure even cooking. Baste regularly with reserved marinade.
After about 2 hours, split the ribs louis vuitton $900 shoes down the centre and continue to cook until ready about louis vuitton damier graphite briefcase 30 minutes to an hour. You want the pork to be golden.
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