Crispy Citrus Pork Bowl

Prep Cut pork into 3cm cubes. Juice sour orange and lime into a bowl. Mince garlic, scotch bonnet, scallion, parsley, and thyme. Thinly shred cabbage. Grate carrot.

Build 1 Toss pork cubes with half the citrus juice, the whisky, half the garlic, half the scotch bonnet, scallion, parsley, thyme, salt, and pepper. Rest at room temperature 15 minutes while you prep the rice and pikliz.

Boil Rinse rice under cold water until water runs clear. Combine rice, coconut milk, water, and a pinch of salt in a small pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 18 minutes.

Build 2 Toss shredded cabbage and grated carrot with vinegar, sugar, remaining scotch bonnet, remaining garlic, and a pinch of salt in a bowl. Press down firmly and rest 15 minutes until cabbage softens and turns glossy.

Simmer Tip marinated pork and any liquid into a small saucepan, add 60ml water, and braise covered over medium-low 20 minutes until the pork is tender and the liquid reduces to a glaze.

Sear Toast oats, allspice, mace, and nutmeg in a dry skillet over medium 90 seconds until oats smell nutty. Tip into a shallow plate. Heat neutral oil in the same skillet over medium-high. Roll braised pork cubes in the oat spice, then sear 4 minutes turning often until each side crackles and the crust turns deep mahogany.

Plate Fluff coconut rice with a fork and mound into a bowl. Pile crispy pork on top, spoon pikliz alongside, and finish with the remaining citrus juice squeezed over the pork and a few extra scotch bonnet rings if you want more heat.