1 whole rack (about 4 lb / 1.8 kg) pork spare ribs
salt and freshly ground pepper
1/4 cup / 60 ml extra virgin olive oil
2 large yellow onions, sliced (about 3 cups / 480 g)
8 garlic cloves, peeled
6 pickled cherry peppers, stemmed, seeded and quartered
Two 28 oz / 800 g cans Italian plum tomatoes (preferably San Marzano), with liquid, seeded and crushed
2 bay leaves
6 sprigs fresh thyme

1/2 bag frozen tater tots
12 large eggs
1 tsp onion powder
1/2 tsp garlic powder
Salt & pepper, to taste
1/2 lb bacon, cooked and crumbled
1 cup / 240 ml shredded cheese
1 cup / 240 ml shredded cheese
Sliced green onions, for topping

8 oz / 225 g pork shoulder, cut into thin 2-inch strips
1 tsp cornstarch
2 tsp water
1 tsp Shaoxing wine
1 tsp oyster sauce
1/2 tsp vegetable oil
1 tbsp vegetable oil
5 dried chili peppers (optional)
1 tsp ginger, finely julienned

4 pork chops, about 6 oz each, 1-inch thick
Salt, to taste
1 tablespoon / 8 g all-purpose flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon / 15 ml avocado oil or vegetable oil

2 lb / 900 g red potatoes, washed and sliced 1/4" thick
1/2 lb / 225 g bacon, chopped
1 medium yellow onion, vertically sliced
2 Tbsp whole grain or Dijon mustard
6 Tbsp / 90 ml apple cider vinegar
1/4 tsp freshly ground black pepper
2 scallions, chopped

2 rashers of higher-welfare smoked streaky bacon, finely sliced
2 tbsp / 30 ml olive oil
1 clove of garlic, peeled and finely chopped
1 red onion, peeled and finely chopped
2 carrots, trimmed and roughly chopped
2 sticks of celery, roughly chopped
1 courgette, roughly chopped
1 small leek, cut into 1 cm slices
½ tsp dried oregano