Add all your ingredients into a food processor and blend until smooth.

Save ½-¾ of your epis for your pork. The rest can be set aside in the fridge for up to 3 days or frozen to marinate other meats or as seasoning in a curry.

Cut your Compliments pork belly into big cubes, keeping in mind that during braising, it will reduce in size significantly as fat renders. Place cubed pork into a large bowl.

Start with marinating your pork. Add your epis to the cubed pork, add your orange juice, lime juice and mix thoroughly. Cover the bowl and place in the refrigerator to marinate for at least 3 hours or overnight. I do not add extra salt because the Compliments pork belly comes seasoned but you may need to adjust seasoning after braising.

Place your Dutch oven with the marinated pork on the stove. Add 2 cups of water and bring to a boil then reduce to a simmer and simmer for 1 hour. Checking to make sure the liquid does not get too low. Remember there will be rendered fat on top of the pork so make sure you take this into account when checking for water level.

When ready, do not discard the liquid. Pick out all the pieces of pork and place on a tray lined with paper towel or parchment paper to dry a bit. Strain the liquid and reduce for about 10 minutes until it is still runny but a lot thicker.

Deep Frying Method (Optional): If you choose to deep fry, you can heat a deep pot of oil to about 350°F and you can add the pork in batches and fry until it is a deep golden brown colour, about 5 minutes. Take the pork out and let oil drain on a paper towel until ready to serve.

Broiling Method: I opted to broil my pork. On a metal baking tray (remove parchment if using), add your pork, drizzle 1 tablespoon of oil if necessary and broil on high for about 7 minutes, watching carefully so it does not burn and turn once at about the 3 minute mark, until pork is nice and browned with some crispy bits.

Top with reserved braising liquid.

Serve with banane peze and the pikliz.

Pack cabbage, carrots, shallots, peppers, thyme, cloves, black peppercorn and salt into a 1 1/2-quart resealable jar.

In a glass jar, add sugar, vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved.

Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.

Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.

Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy-bottomed pan.

Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon — this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.

Sprinkle with salt and serve with pork griot