Filipino Adobo-Glazed Pork Belly

Sous Vide Beer Brine Pork Belly and Jasmine Rice

• 12 cans lager beer
• ½ cup cane sugar
• ½ cup sea salt
• 2-5 lbs. Pork Belly
• 8 cups jasmine rice
• 9½ cups water

Fried Garlic

• 2 cups chopped garlic
• 4 cups peanut oil

Adobo Glaze

• 4 cups Filipino adobo
• ¾ cup dark soy sauce
• ¼ cup pureed garlic
• ¼ cup chopped garlic
• 2 cups coconut vinegar
• ½ cup water

Garlic Fried Rice

• 1 cup garlic oil
• Chilled Jasmine Rice (recipe follows)
• 2 Tbsp. granulated garlic
• 2 tsp. sea salt
• 2 cups sliced green onions
• 4 banana leaves, for plating
• Key lime or kalamansi wedges, as desired, for garnish

Barbecue Sauce

• 2 Tbsp. vegetable oil
• 1 small sweet onion, coarsely chopped
• 3 small cloves garlic, coarsely chopped
• 1 cup ketchup
• ⅓ cup cold water
• 1 heaping Tbsp. Dijon mustard
• 1 Tbsp. red wine vinegar (or sherry vinegar)
• 1 Tbsp. Worcestershire sauce
• 1 chipotle pepper in adobo, canned, chopped
• 2 Tbsp. ancho chili powder
• 1 Tbsp. sweet Spanish paprika
• 2 Tbsp. dark brown sugar, packed
• 1 Tbsp. honey
• 1 Tbsp. molasses
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Spice Rub and Ribs

• ¼ cup packed dark brown sugar
• 1 Tbsp. smoked or sweet paprika
• 4½ tsp. ancho chili powder
• 1½ tsp. onion powder
• 1½ tsp. kosher salt
• 1 pinch cayenne or chipotle powder
• Freshly ground black pepper, to taste
• 4 lbs. Baby Back Ribs
• 
2 tsp. cider vinegar, optional

Cochinita Pibil Marinade and Pork Butt

• 3 heads of garlic, divided
• ½ cinnamon stick
• 1½ tsp. whole cumin seeds
• 3 cloves
• 4 Tbsp. dried oregano
• 50 grams achiote paste
• ½ cup bitter orange juice (approximately 2 Seville oranges)
• Dried guajillo and ancho chiles, to taste
• Salt, to taste
• 1 Pork Butt
• 4 plantain leaves
• 16 oz. jar pickled red onion

• 5 lbs. Roasted Fingerling Potatoes (recipe follows)
• 6 oz. Chimichurri Puree (recipe follows)
• 3 cups Charred Onion Ash (recipe follows)
• 10 6-oz. Pork Loin Chops
• Salt and pepper, to taste

Roasted Fingerling Potatoes

• 5 lbs. fingerling potatoes
• 3 oz. blended oil
• 1 Tbsp. kosher salt
• 1 Tbsp. ground pepper

Chimichurri Puree

• 1 cup parsley, tightly packed
• 1 cup oregano, tightly packed
• ¼ cup white wine vinegar
• ¼ cup blended oil
• 1 tsp. red chili flakes
• 2 cups baby spinach, tightly packed
• 1 Tbsp. kosher salt
• 1 tsp. xanthan gum
• ¼ cup ice

Charred Onion Ash

• 20 green onions, charred until black
• 1 qt. tapioca maltodextrin
• 2 oz. extra virgin olive oil
• 1 Tbsp. kosher salt
• 1 Tbsp. ground black pepper

• 6 lbs. Smoked Chicken Wings
• 2 Tbsp. kosher salt
• 2 Tbsp. chili powder
• 2 Tbsp. paprika
• 1 tsp. ground cumin
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 3 tsp. black pepper
• 1 tsp. cayenne pepper
• 1 lime, cut into wedges

Kimchi Fried Rice

• 3 cups sushi rice
• 3 Tbsp. Bacon, chopped
• 1 cup chopped Spanish onion
• 4 cups kimchi
• 1 Tbsp. butter
• 3 Tbsp. Sweetened Gochujang (recipe follows)
• 2 cups Barbacoa, pulled
• Salt, to taste
• Scallions or chives, chopped, for garnish

Sweetened Gochujang

• 3 Tbsp. gochujang (Korean fermented chili paste)
• 1 Tbsp. water
• 1 Tbsp. sugar
• 1 Tbsp. corn syrup

• 1 lb. cooked Barbacoa
• 10 frozen Southern-style biscuits
• 2 cups of asadero cheese
• ¼ cup achiote paste
• 1 jar salsa verde

Marinade

• 1/4 cup red wine vinegar (or lemon juice)
• 3 tablespoons aji panca paste
• 2 tablespoons chopped garlic
• 1 tablespoon oregano flakes
• 1 tablespoon ground cumin
• 1 tablespoon black pepper
• 1 teaspoon kosher salt
• 2 lbs. Pork Tenderloin (1-inch thick slices)
• 2 lbs. small yellow potatoes, peeled and blanched (1-inch thick slices)

Gremolata

• 2 tablespoons finely chopped parsley
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon lime zest
• 1/2 teaspoon crushed garlic
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper