Preheat the oven to 375°F. Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil. Reduce to a simmer and cook the potatoes for about 8-12 minutes, or until just fork tender.
Meanwhile, lay the bacon onto a sheet pan in an even layer. Bake for about 25-30 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and allow to drain.
Increase the oven temperature to 450°F. Drain the potatoes and transfer them to a bowl of ice water for a couple of minutes. Once cool, transfer the potatoes to paper towels and let fully dry. Use your hands or a measuring cup to smash the potatoes flat. Transfer them to the sheet pan in the bacon fat. Drizzle olive oil over top to coat them well. Season with a generous pinch of salt. Roast the potatoes for about 20-25 minutes until crisp, flipping halfway through.
Meanwhile, whisk together the sour cream and lemon juice in a small mixing bowl. Stir in the lemon zest, chives, and scallions. Season with salt to taste. Crumble the bacon into small pieces.
Transfer the potatoes to paper towels to drain. Plate them with the sour cream sauce dolloped over top. Garnish with the bacon, freshly grated parmesan, and lots of freshly ground black pepper.
Prepare the Kung Pao sauce by stirring all the sauce ingredients together in a bowl until the sugar and cornstarch are dissolved. Set aside.
Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. When hot enough, add bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer cooked bacon to a paper towel-lined plate.
Drain all but 1 tablespoon of bacon grease from the wok or skillet. Add chilis and stir-fry for about 30 seconds, until the oil becomes fragrant and the chilis have begun to blacken.
Add scallion whites, garlic and ginger and stir-fry for about 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Add bacon back to the wok or skillet. Pour in the Kung Pao sauce and mix to coat the other ingredients. Stir in peanuts then transfer to serving plate and garnish with scallion greens on top.
This dish is delicious served over a bowl of steaming rice.
Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
Set a large pot over medium-high heat and add the sesame oil.
Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.
For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
For a gas grill: heat grill to medium and turn off burners directly below where Indiana Kitchen ribs will go.
Lightly oil cooking grate. Place Indiana Kitchen ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until Indiana Kitchen ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
During last 20 minutes of cooking Indiana Kitchen ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.