Sweet-Heat Pork Belly

  • 2-in. piece of ginger, peeled and finely chopped
  • 3 cloves garlic, peeled and chopped in half
  • 1 Tbsp. caster sugar
  • 1 Tbsp. salt
  • 1 Tbsp. pepper
  • 2 lbs. pork belly
  • 1 Tbsp. vegetable oil
  • 8 cups rice, cooked
  • 2 green onions, sliced, for garnish

Glaze:

  • 2 Tbsp. vegetable oil
  • Pinch of salt and of pepper
  • 2-in. piece of ginger, peeled and minced
  • 1 red chile, finely chopped
  • 2 Tbsp. honey
  • 2 Tbsp. brown sugar
  • 3 Tbsp. dark soy sauce
  • 1 tsp. lemongrass paste
  • 2 lbs. Smithfield Bacon
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • ½ cup beef broth
  • 18 oz. smoky BBQ sauce
  • ½ cup packed brown sugar
  • ¼ cup yellow mustard
  • ¼ cup tomato puree
  • 3 25-oz. cans navy beans, drained and rinsed
  • Salt and pepper, to taste
  • 4 thick-cut pork chops, ¾- to 1-in. thick
  • 1 Tbsp. salted butter
  • 2 ½ tsp. kosher salt, divided
  • 2 ½ tsp. black pepper, divided

Pork Chop Marinade:

  • 2 cups white grape juice
  • ½ cup soy sauce
  • 2 bay leaves
  • 3 cloves garlic, thinly sliced
  • 1 ½ tsp. crushed coriander
  • 1 ½ tsp. crushed black peppercorns
  • 5 whole cloves
  • 1 4-in. long dried guajillo pepper, thin strips
  • 1 lime, sliced into thin rounds

Peanut Ginger Sauce:

  • 5 oz. roasted peanuts
  • 1 Tbsp. plus 1½ tsp. minced ginger
  • 1 clove garlic, crushed
  • 2 tsp. sugar
  • ½ tsp. crushed red pepper flakes
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. lime juice
  • ½ tsp. kosher salt
  • 1 cup lukewarm water

Grilled Vegetable Salad

  • 5 ears corn, shucked and rinsed
  • ½ red onion, peeled and quartered, core intact
  • 2 medium yellow squash, halved lengthwise
  • 2 Tbsp. olive oil
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 cups large-diced tomatoes
  • ½ cup apple cider vinegar
  • ½ cup Spiced Pecans (recipe below)
  • ¼ cup Italian flat leaf parsley, whole leaves
  • 2 Tbsp. torn fresh basil

Spiced Pecans:

  • 1 egg white
  • ¼ cup white sugar
  • 2 tsp. ground chile de arbol
  • 1 ½ tsp. smoked salt
  • 2 cups pecan halves
  • 1 pork butt
  • 3 cups water
  • 5 Tbsp. kosher salt, divided
  • ¾ cup light brown sugar, divided
  • 2 cups ice cubes
  • 4 pork chops
  • 5 Granny Smith apples
  • ½ cup dried cranberries
  • ¼ cup apple cider vinegar
  • 1 tsp. cinnamon
  • Dash of salt
  • 1 Tbsp. ground black pepper

Sweet & Spicy Roasted Vegetables

  • ¼ cup maple syrup
  • ¼ cup olive oil
  • 3 Tbsp. hot sauce
  • 1 Tbsp. soy sauce
  • 1 tsp. black pepper
  • 4 cups cauliflower florets
  • 4 cups Brussels sprouts, peeled and halved
  • 1 pork butt
  • ½ cup BBQ rub
  • 1 bottle BBQ sauce
  • Broccoli Slaw, as needed
  • 5 Hawaiian-style sweet rolls

Broccoli Slaw:

  • 12 oz. sweet & tangy coleslaw dressing
  • 1 packet ranch dressing seasoning
  • 12 oz. broccoli slaw
  • 1 6-lb. rack of pork
  • 3 Tbsp. olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups heavy cream

Seasoning Paste:

  • 8 tsp. olive oil
  • 4 ¾ tsp. salt
  • 4 tsp. paprika
  • 2¾ tsp. freshly ground black pepper
  • 2¾ tsp. garlic powder
  • 2 tsp. soy sauce
  • 1 tsp. ground ginger
  • 1 tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme

Drip Pan Potatoes

  • 3 lbs. new potatoes
  • 4 Tbsp. (½ stick) unsalted butter
  • ¼ cup extra-virgin olive oil
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. chopped fresh thyme
  • Dry Rub (recipe below)
  • 1 rack of pork or pork butt (for drippings)

Dry Rub:

  • ¾ tsp. garlic salt
  • ¾ tsp. sugar
  • ½ tsp. onion salt
  • ½ tsp. paprika
  • ½ tsp. black pepper
  • ¼ tsp. celery salt
  • Pinch of curry powder
  • 1 cup all-purpose flour
  • 1 Tbsp. plus 1½ tsp. kosher salt, divided
  • 1 Tbsp. cracked black pepper, divided
  • ½ teaspoon MSG
  • 1 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1 tsp. cayenne pepper
  • 1 1-lb. Smithfield Pork Tenderloin, 12 slices
  • 4 eggs
  • 4 Tbsp. buttermilk
  • ½ cup canola oil
  • 12 small Hawaiian rolls, halved, and toasted
  • 12 tsp. Spicy Mayonnaise (recipe below)
  • 1 ½ cups shredded iceberg lettuce
  • ½ to ¾ cup bread and butter pickles

Spicy Mayonnaise (Yields ½ cup):

  • ½ cup mayonnaise
  • 3 tsp. hot sauce
  • ½ tsp. kosher salt
  • Vegetable oil (for frying)
  • 8 6-inch white corn tortillas, quartered
  • Salt, to taste
  • 15½-oz. can pinto beans, drained and lightly mashed
  • 1 cup (about 5 oz.) cooked brisket, shredded
  • 1 cup Colby cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 head green leaf lettuce, shredded
  • 1 medium tomato, chopped
  • ½ cup guacamole
  • ½ cup chunky tomato salsa
  • 2 Tbsp. cup sour cream
  • 1 rack St. Louis ribs, silver skin removed
  • ½ cup BBQ rub
  • Apple juice, as needed
  • Blackberry-Jalapeño BBQ Sauce (recipe below)
  • 1 small carton blackberries

Blackberry-Jalapeño BBQ Sauce

  • 6 oz. blackberry-jalapeño preserves
  • 9 oz. BBQ sauce