Prep Time: 8   hours  |  Cooking  Time: 1 hour
Country style ribs 2-3 lbs

For the marinade
Scotch bonnet pepper 1
Fresh ginger 1 tablespoon
Garlic 3 cloves
Sugar 2 teaspoons
Salt 1 teaspoon
Scallion ¼ cup
Pineapple juice ½ cup

For the rice bowl
Coconut oil 5 tablespoons
Curry powder 2 tablespoons
Chili powder 1 teaspoon
Cumin 1 teaspoon
Onions ½ cup chopped
Hot peppers 1 teaspoon chopped
Scallion ¼ cup chopped
Sweet peppers ½ cup chopped
Parsley ¼ cup chopped
Sugar 2 tablespoons
Long grain rice 3 cups
Coconut milk 4 cups
Gungo Peas 1 can
Salt 1 teaspoon

Steps:
1. Combine all the marinade ingredients in a blender, blend and pour over the ribs and allow them to soak overnight (8 hours)
2. Chop meat into cubes
3. In a pot warm 2 tablespoons of coconut oil add the curry powder and mix
4. Add the meat and sear until all sides are brown
5. Add 1 ½ cup of coconut milk to the mixture and simmer on low for 30 minutes
6. In another pot, warm the remaining coconut oil and saute the onions
7. Add cumin, chili powder, salt, hot peppers, some of the scallion, parsley and rice
8. Stir until all the rice is coated with seasonings and oil
9. Add the coconut milk, gungo peas and the simmering pork mixture
10. Allow this to come to a boil
11. Add the sugar, sweet peppers and remaining scallion
12. Stir then cover with foil and reduce to low heat for 30 minutes
13. After 30 minutes remove from the heat and allow it to rest for 5 minutes before fluffing and serving

Tips:
1. Don’t throw away bones and meat scraps they can be used to make sauces and stock
2. Use the entire contents of the canned peas, don’t strain it

Recipe Credits: Chef Haleem Card

Ingredients:

• ½ portion Copperwood pork belly (as shown)
• 2 heads of garlic, halved horizontally
• Salt and freshly ground black pepper
• Handful of thyme sprigs
• ½ cup 5 Spice Powder
• 1 tbsp Freshly grated nutmeg
• Coconut oil, to drizzle
• Generous splash of white wine
• 2 cups brown chicken stock/pork stock

Method:

1. Preheat the oven to 340°F (170°C).
2. Lay pork belly flat on a cutting board, cut full belly in half, set the other piece away for future use.
   Score the skin evenly in a crisscross pattern with a sharp knife. Turn the belly skin side down and cut a
   slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick
   throughout. Rub all over with salt and pepper and a drizzle of olive oil.
   Tip: A new razor blade can be used, OR a clean and sharp craft knife/box cutter is the most effective tool
   for scoring the tough pork skin.
3. Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the
   pork belly on top, fat side up. Trickle with a little more oil and sprinkle with a little more sea salt. Add a
   splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours.
   Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour
   until the meat is tender. Continue to baste the pork occasionally with the pan juices.
   Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another
   tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, and then
   chill for four hours or overnight in the refrigerator to set its shape.
4. Pour off any excess oil from the roasting tray and place over high heat. Deglaze the tray with a generous
   splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon. Boil
   the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and
   thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a
   ladle. Adjust the seasoning with salt and pepper.
5. Heat the oven to the highest setting, about 450-500°F (250°C).
   Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place
   the pork squares, fat side up, in a roasting tin and drizzle with oil and a generous pinch of sea salt. Roast
   for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, and then serve
   with the light gravy and accompaniments.

Recipe Credits: Chef Haleem Card

Ingredients:

• 8 large fresh eggs (straight from the fridge)

• 1 cup yellow onions, small diced
• 2 tablespoons freshly ground black pepper
• 2 tablespoons salt
• 1 teaspoon ground pimento
• 1 teaspoon dried lavender (optional)
• 1 teaspoon cayenne pepper
• 1 egg (beaten)
• 12 ounces ground pork
• 1 cup panko bread crumbs, or as needed
• 1/2 cup all-purpose flour, or as needed

Method:

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
3. Mix ground pork, salt, pepper, pimento, lavender, cayenne, and the beaten egg together in a bowl. Shape into 8 equal-size balls.
4. Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage mix, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press pork mixture around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and ground pork.
5. Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
6. Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place the breaded eggs onto a plate.
7. Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.

Recipe Credits: Chef Haleem Card

Ingredients:

1. • 2 cups water
   • 2 cups beer of choice
   • 1/4 cup coarse salt
   • 3 tablespoons (packed) dark brown sugar
   • 3 tablespoons molasses
   • 1 cup ice cubes
   • 6 (1- to 1 1/4-inch) thick center-cut bone-in pork chops
   • 7 large garlic cloves, minced
   • 3 teaspoons coarsely ground black pepper
   • 2 teaspoons salt
   • 2 teaspoons dried bay leaves

Method

1. 1. Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in a pot, pour in  salt and sugar and bring to a boil. Take off the heat and  stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
   2. Prepare heavy bottom skillet (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and bay leaf in small bowl. Rub garlic mixture over both sides of pork chops. Sear pork chops about 4 minutes per side, place into a heat proof skillet/tray and roast in the oven at 350ºF until an instant read thermometer reads 140º. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve immediately.

Recipe Credits: Chef Haleem Card

Ingredients:
1 full rack of baby back ribs
2 cups barbecue sauce of choice

Dry Rub Recipe (makes a lot extra)
1/4 cup salt
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup paprika
2 tbsps freshly ground black pepper
1 tbsp ground cumin
1 tsp cayenne pepper
Method

1. Preheat oven to 250 degrees F (120 degrees C).
2. Mix white sugar, brown sugar, salt, black pepper, paprika, cumin, cayenne pepper and  in a small bowl until combined.
3. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
4. Generously apply coating of dry rub to all sides of rib rack.
5. With rib rack meat-side down, fold foil around it to create a tight seal, making a boat like kind of shape where all seams and ends face up. Transfer to sheet pan.
6. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
7. Increase oven temperature to 350 degrees F (175 degrees C).
8. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
9. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
10. Cut rack into individual rib segments and serve with more barbeque sauce.