Marinade

• Add all ingredients (except the pork) into a blender and blend until smooth.
• Pour over the pork and mix until full incorporated.
• Set to marinate for 30 minutes to 24 hours. The long it sits the more tender it becomes.
• Once marinated, add the pieces to some cornstarch and mix until a tight batter forms. Add a little water if needed to loosen things up.
• Heat a pot of oil to 350F and fry in batches for 6-8 minutes. Fry until golden brown. Let sit on a cooling rack for a 1-2 minutes after frying.
• Then fry a second time at 375F for 2-3 minutes to get that extra crispy crust.
• Once cooked set aside.

Sweet & Sour Sauce

• To a pan over medium heat, add all ingredients listed under “Sweet & Sour Sauce.”
• Whisk and allow to cook for 2-3 minutes.
• Once the sauce starts to boil, mix together cornstarch and water to create a slurry. Pour into the sauce and continue whisking.
• Now, add the chopped bell peppers, onions and pineapple.
• Cook for 1-2 minutes and finally add the crispy cooked pork.
• Toss in the sauce until each piece is coated.
• Serve with a bowl of rice and enjoy!
• Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.

• Divide the potatoes into wedges and place in a pot over medium heat. Add 4-5 cups of water, salt and garlic.
• Stir and allow to come to a boil. Once boiling, allow to cook for 4-5 minutes.
• Drain, and transfer the wedges to an ice bath to completely cool.
• Once cool pat dry and set aside. This step is very important and will help make the wedges super crispy.

Crispy Batter

• Place all ingredients listed under “Crispy Batter” into a bowl and mix until a thin batter forms.

Assemble

• Heat oil to 350F.
• Working in batches, dip the cooled and dry wedges into the crispy batter.
• Transfer directly to the oil and fry until golden brown about 3-4 minutes.
• Since the wedges are about 80% cooked, it doesn’t take long to cook.
• As soon as they come out the oil, hit with a pinch of salt.
• Serve with your favorite dipping sauce.
• Enjoy!

Epis (Green Seasoning)

• In a blender or food processor add all ingredients listed under Epis (Green Seasoning), and mix until incorporated. Once smooth, set aside.
• Tip: any marinade that’s unused can be divided and frozen for 6 months.

Cilantro Garlic Sauce

• In a blender or food processor add all ingredients listed under Cilantro Garlic Sauce and blend until smooth and fully incorporated. Set aside.
• In a bowl add the pork pieces and season with salt and 1 cup of the epis (green seasoning). Mix throughly and all to marinate for at least 2 hours. For best results prepare the night before.

Pickled Onions

• In a bowl add all ingredients listed under Pickled Onions and give it a good mix. Cover and place in the fridge until ready to use.

Pressure Cooker (Instant Pot) Instructions

• Once Marinated, transfer to your instant pot and add just enough water to cover.
• Cover, close the vent and set to high pressure for 25 minutes.
• Once timer is up, you can do a natural release or do a quick steam release. Approach with caution if doing the quick steam release, it will be extremely hot.
• Once cooked, remove from liquid and transfer to a cooling rack.

Stove Top Instructions

• Place the marinaded pork into a deep pot over medium heat and add enough water to cover.
• Cover with lid and allow to cook until the pieces are fork tender. 45-50 minutes.
• Once cooked, remove from liquid and transfer to a cooling rack.
• Once slightly cooled, heat up the cooking oil to 350F and fry the cooked pork pieces until golden brown.

Assemble

• To the toasted bottom bun add a layer of cilantro garlic sauce, then a few pieces of the fried pork. Top with more sauce, some of the pickled onion and the top bun.
• Enjoy!

Garlic Herb Sauce

• Add all ingredients for the garlic herb sauce in a medium sized bowl and mix thoroughly. Once combined set aside.
• Peel and cut 4-5 medium to large potatoes into 1 inch pieces.
• Once peeled and cut add to a pot of salted water and boil until fork tender.
• While the potatoes are boiling, cut 5 strips of bacon into pieces and cook until golden and crispy.
• When potatoes are fork tender, transfers to a baking sheet and place into the fridge until completely cooled.
• Once cooled, fry at 375F until golden brown and crispy.
• Transfer golden brown potatoes to a bowl. Salt and toss the potatoes immediately out of the oil.
• Transfer to a plate and top with parmesan cheese, cooked bacon, parsley, chives and the garlic herb sauce.
• Enjoy!

Shrimp Marinade

• In a large bowl add in all the ingredients for the shrimp marinade listed above and mix thoroughly.
• Set aside and marinate for 10-15 minutes.

Bang Bang Sauce

• Add all the ingredients for the bang bang sauce listed above. Mix thoroughly and set aside.

Breading

• In a bowl, add the breadcrumbs, salt, pepper and mix thoroughly.
• Working in batches, dip each piece of shrimp into the breading mix. Firmly press the breadcrumbs into the shrimp. Give each piece a good squeeze until the shrimp is well coated.
• Repeat until all the shrimp are coated.
• Fry the shrimp at 350 F until each piece is golden brown and crispy.
• Once fried, toss the shrimp in the bang bang sauce and top with sliced green onion. Serve immediately and enjoy!