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Two men sat opposite one another tucking into a plate of fired minced pork.
When properly prepared, the meat of a guinea pig is rich, fatty, and flavorful, while the skin, when roasted over a hot fire, gives pork crackling a run for its money.
Amid the fighting, I remained hungry, and clung onto the dream of log-fire roasted pork.
The massive fireplace in the living room would be fired up and we would spit roast a pork loin.
Then it occurred to me: I am waiting for a slow fire to slowly cook these pork chops.
Still another fired up the gas hot plate and threw the sliced pork (huk sam kyup sal) on a grill on top of it.
If it is your lucky night, there will be a ramen special of spicy ground pork and kimchi — fire and fire.
When my company believes that eating pig products is an abomination, will you cheer when I fire pork-eaters?
PORK on Fire.
But first, Pork on Fire ($13).
The spice of the pineapple achat, a piquant mix of pickled vegetables, tofu, and pineapple, isn't anywhere close to that of the Pork on Fire, a delectable concoction that amply lives up to its name.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com