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Russian Pork Roast Recipe with Spices and Herbs for Buzhenina. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Pork Roast Recipe for Spice Rubbed Pork Belly Roast Stuffed with Herbs and Spices

This pork roast recipe makes a spice rubbed roast pork stuffed with garlic, herbs and spices that is as rich and delicious as it looks. The slow cooked pork belly roast has a crunchy skin and moist pork belly infused with spices and herbs. It’s so rich, you wouldn’t want to eat it every weekend, but it’s perfect for holidays such as Christmas and Easter.

If you’re looking for an easy set-and-forget pork roast instead of a ham, then why not try this succulent pork roast recipe for a spice rubbed roast pork belly stuffed with garlic, herbs and spices? It has an incredibly crunchy skin and the melt-in-the-mouth pork belly is flavoured with garlic, herbs and spices.

You will have to start this pork roast today, however, as you need to massage your pork belly with olive oil, spices and herbs, roll it up, tie it up, and it needs to marinate overnight so it’s infused with all those wonderful flavours. Then tomorrow you just need to roast it and roast some vegetables with it.

If you’re sticking to fish, we’ve got loads of salmon recipes, including a recipe for an incredibly pretty and super easy salmon tray bake with spring vegetables that’s just made for a light Easter Sunday lunch in the sunshine. If you’re in the increasingly chilly southern hemisphere we also have recipes for a heartier crispy skin salmon fillet and colcannon with prawns.

Before I tell you more about this pork roast recipe for a spice rubbed roast pork belly stuffed with garlic, herbs and spices, I have a favour to ask. Grantourismo is reader-funded. If you’ve used and like our recipes, including our Thai recipes and Cambodian recipes, please consider supporting Grantourismo by supporting our original, epic, first-of-its-kind Cambodian culinary history and cookbook on Patreon for as little as US$5 a month. Or, you could also buy us a coffee. Although we’ll use our coffee money to buy cooking ingredients for recipe testing instead.

You can also support our work by using links on the site to book accommodation, rent a car or hire a motorhome or campervan, purchase travel insurance, or book a tour on Klook or Get Your Guide; shopping our Grantourismo online store (we have fun gifts for foodies designed with Terence’s images); or buying something on Amazon, such as these award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, and gifts for Asian food lovers. Now let me tell you a little about this pork roast recipe for a spice rubbed roast pork stuffed with garlic, herbs and spices.

Pork Roast Recipe for Spice Rubbed Roast Pork Stuffed with Garlic, Herbs and Spices

This pork roast recipe will make you a pork belly roast that’s stuffed with garlic, rubbed with spices, and rolled up with loads of herbs and it’s as flavoursome as it sounds and looks, with a crunchy skin surrounding velvety pork belly infused with spices and herbs.

It’s so incredibly rich that you wouldn’t want to eat it every weekend – although the leftovers make amazing sandwiches – but it’s perfect for the occasional holiday meal when you want a pork roast that’s a bit special.

As regular readers know, I have Russian-Ukrainian heritage – my grandparents and great grandmother, who were World War II refugees who settled in Australia in the late 1940s, were born in Ukraine when it was part of the Russian Empire – and I’ve been researching and writing a cookbook of family recipes and stories and researching the cuisines of the region.

My pork roast recipe is inspired by a traditional Russian roast pork called buzhenina. In fact, it’s a medieval Russian pork roast recipe, dating to the 1550s. The first written reference to buzhenina is in a book called Domostroi: Rules for Russian Households in the Time of Ivan the Terrible.

Through its instructions and recipes, the book provides a fascinating insight into how those peoples foraged, fished, hunted, grew, raised, stored, preserved, fermented, cooked, presented, and ate their food, particularly on specific occasions and holidays, such as feast days.

Russian Pork Roast Recipe with Spices and Herbs for Buzhenina. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

While Domostroi was essentially a household management manual for nobles, there’s a great deal of guidance devoted to how to feed the servants and serfs, and in many respects if those landowners followed that advice, their staff probably ate better at Easter than they did, and buzhenina is the best example.

Historically, from medieval times right through the various Tsarist eras and Soviet period, buzhenina was made with the leanest pork cuts – indeed, so lean that it looks very dry in images I’ve spotted in popular USSR cookbooks and also contemporary recipes online.

While the nobles nibbled on dry pork loin back in the days of Domostroi, their staff were feasting on the less desirable parts, including juicy pork belly roasted in hay. Tzar Peter the Great didn’t introduce the potato to Russian until 1697 so root vegetables such as carrots, onions and turnips were roasted with the pork. I know which table I’d prefer to be seated at!

Just a few quick tips to making this pork roast recipe below.

Tips to Making this Pork Roast Recipe for Spice Rubbed Roast Pork Stuffed with Garlic, Herbs and Spices

I only have a few tips to making this pork roast recipe starting with the pork belly itself. Do buy your belly from a butcher you trust who can roll up a pork belly with a nice balance of lean and fatty pork so it’s not all fat.

Do get the butcher to tie up the pork belly for you, then untie it to prick the little pockets to tuck the sliced garlic cloves into, massage the extra virgin olive oil into the pork, rub the spices into the belly, and sprinkle with fresh herbs, before you roll it up and tie it up again, then salt and rub spices into the skin.

It’s so important to marinate the pork belly the day before and leave it overnight so it’s infused with the wonderful flavours of the spices, herbs and garlic. As for those spices… medieval Russians used a lot of spices back in those days, thanks to their ties with Constantinople, not to mention their Mongol Empire overlords who had previously conquered the whole of Asia and Europe.

The spice mix I’ve chosen includes spices that are typically used to marinate shasliks – Russian barbecued meat skewers – but feel free to adjust the spice blend to your own taste.

When it comes to roasting the pork, low and slow is essentially to render the fats, but you’ll need high heat initially to get that nice crunchy pork crackling. I’ve tested pork roast recipes that roast the pork on low for a couple of hours first and then turn the heat to high to create the crackling, and roast the pork on high first to create the crackling then turn to low for the long slow roast and in my experience the latter method produces the crunchiest skin.

I’ve also tried periodic basting of the skin in the pork juices and basting only once at the start and once near the end, and both methods produced crunchy skin. It’s the high heat that’s most important for getting that crackling skin.

Serve the pork roast with the baked vegetables and a big bowl of creamy mashed potatoes. 

Pork Roast Recipe for Spice Rubbed Roast Pork Stuffed with Garlic, Herbs and Spices

Russian Pork Roast Recipe with Spices and Herbs for Buzhenina. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Russian Pork Roast Recipe for Spice Rubbed Roast Pork Stuffed with Herbs and Spices

Print Recipe Rate Recipe
This pork roast recipe makes a spice rubbed roast pork stuffed with garlic, herbs and spices that is as rich and delicious as it looks. The slow cooked pork belly roast has a crunchy skin and unctuous pork belly infused with spices and herbs. It’s so rich, you wouldn’t want to eat it every weekend, but it’s perfect for holiday meals.
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Course: Main Course
Cuisine: Russian
Servings: 8
Calories: 1012kcal
Author: Lara Dunston

Ingredients

  • 1.5 kg pork belly
  • 8 garlic cloves smashed and quartered
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp red pepper
  • 1 tsp ground cumin
  • 1 tsp ground cloves
  • 1 tsp ground fennel
  • 1 tsp smoky paprika
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh dill roughly chopped
  • 2 tbsp flat leaf parsley roughly chopped
  • 2 tbsp celery leaf roughly chopped
  • 4 bay leaves

Instructions

  • If you’ve bought a pork belly already rolled up and tied for roasting, unroll it on a cutting board and use a knife to prick the skin all over with small slits, which you should stuff with the garlic pieces.
  • Mix the salt, peppers and dried spices together in a bowl, massage half a tablespoon of olive oil into the pork belly, rub ¾ of the spice mix all over the pork, then sprinkle on ¾ of the chopped fresh dill, flat leaf parsley and celery leaves.
  • Tightly roll up the pork, re-tie it with kitchen twine, settle it on enough foil to wrap it completely, then rub another half a tablespoon of olive oil and the rest of the spice mix into the skin, sprinkle on the remaining herbs, then wrap the pork in foil, and refrigerate overnight or for at least 8 hours.
  • The next day, pre-heat your oven to 220°C / 430°F. Pour the rest of the olive oil into a roasting tray, unwrap your pork belly and place it at the centre of the pan, and slip the bay leaves under each corner of the pork, and slide the tray into the oven.
  • Roast the underside of the pork belly with the seam facing upwards for 15 minutes then turn the pork over (seam down) and roast for another 30 minutes until the skin is crispy, crackling and bubbling.
  • Turn the heat down to 150°C / 300°F. If the pork skin is dark brown, cover the top of the pork with a little foil so it doesn’t burn, otherwise, cover it later, and roast for 3 hours, basting the pork with its juices every hour.
  • If doing roast vegetables, add potato pieces one hour before the pork finishes, small purple shallots 30 minutes before, and baby carrots 15 minute before, coating the vegetables with the pork juices and sprinkling on a little salt.
  • When the pork is done, rest it for 30 minutes, then coat the pork and vegetables with remaining cooking juices before serving, or use the juices to make a gravy – or do both! Serve with the baked vegetables and mashed potatoes.

Nutrition

Calories: 1012kcal | Carbohydrates: 2g | Protein: 18g | Fat: 103g | Saturated Fat: 37g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 49g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 354mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

Please do let us know if you make our pork roast recipe for a spice rubbed roast pork stuffed with garlic, herbs and spices as we’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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