"Costillas De Cerdo" Pork Ribs with Malta & Soy Glaze:
Serves: 6-8
More than three hours

Pork ribs (all ribs from 1 pig)
Salt and pepper to taste
6 pack malta beverage                         
1/2 cup kecap manis soy
1 cup honey 
1 jalapeno

Pressure Cooked Pork Belly with Pickled Watermelon:
Serves: 6-8
Two hours and 15 minutes

2 lb pork belly
Salt to taste
1t cinnamon
1t cloves
2 star anises, crushed
Chicken stock for cooking
2 cups watermelon, sliced near the rinds
1 Puerto Rican squash, sliced
2 grapefruit segments
1/2 cup radishes, sliced
A few splashes fish sauce
1/4 cup rice wine vinegar
1/2 cup simple syrup
1/4 cup cilantro stem

"Costillas De Cerdo" Pork Ribs with Malta & Soy Glaze:

Cook the ribs wrapped in foil and seasoned with salt and pepper for 3 hours in a very low oven. Reduce the malta by half, then add the soy and honey and reduce by another half with the jalapeno. Finish the ribs on a hot grill to get them crispy and then toss in the malta beverage.

Pressure Cooked Pork Belly with Pickled Watermelon:

Sprinkle the bellies with salt and the spices and cure for an hour. Rinse the bellies and then cook in a pressure cooker at high pressure for 45 minutes in a bit of chicken stock. When the bellies are cooked, remove from the cooker and press between 2 sheet pans.

Combine all of the vegetables and fruit and toss with the pork juices and vinegar, let rest for a bit until they start to release liquid.

Sear the bellies in a pan and get them crisp, then spoon over the pickled veggies and fruit.