Pork shoulder:

• Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
• Pressure cooked for 25 min with marinade.
• Drained and deep-fried the meat until crispy.

Rice:

• Sauteed onion, garlic, thyme.
• Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
• Pressure cooked 5 min, natural release 10 min.

Pikliz:

• Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
• Seasoned with salt, pepper, lime juice, white vinegar.
• Left it sit for about 1h.

Plantains:

• Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
• Salted.