Metadata
Author: Common crawl
Data
English[en]
Dry sherry is the nitty-gritty pour when it comes to cooking roast pork or the Puerto Rican-style stuffed roast meat, as well as red wine is a must when doing rabbit and white wine ought to be close at hand when grilling pheasant. In Cuba, the so-called dry wine is widely used in seasoning stews and mixed rice.
Spanish[es]
El jerez seco es punto menos que imprescindible para el lechón asado y la carne asada rellena a la puertorriqueña, así como el vino tinto lo es en la preparación del conejo y el vino blanco en el faisán.