Heat 1tb oil and cook bell pepper in a 12in skillet for 5 minutes. Add 2-4 for 1 minute and set aside.
Beat 5-6 and cook in remaining oil for 3 minutes, folding constantly, until wet curds form. Take off-heat, fold in bean mixture and 8-9 and divide close to bottom edges of tortillas. Fold sides and bottom over, roll tightly and serve.
Brown pork on one side for 3 minutes and on other 3 sides for 1-2 minutes. Set aside.
Add 1/2tb butter and cook 3-5 for 7 minutes. Set aside.
Add 6-7, top with pork and transfer to the middle of a 400 degree oven for 10 minutes.
Set aside pork and veggies, add back shallot mixture and vinegar and bring to a simmer for 5-7 minutes. Add 9-10 and simmer for 2 minutes or until reduced to 1/3 cup. Whisk in remaining butter and serve.
Whisk 8-1/3oz flour with 3/4tsp salt and pulse in processor with butter about 7 times. Whisk 4tb water with sour cream and pulse in half of mixture 3 times. Repeat. Add remaining water 1tb at a time if needed. Form into a 5in disk, wrap and chill for 1 hour.
Roll dough out to to a 14in circle on a piece of floured parchment. Fold and crimp into a 12in circle, cut 4 3in x 1/2in oval vents and freeze for 30 minutes.
Meanwhile, brown steak in a 12in skillet and set aside. Add 6-7 for 5 minutes. Add mushrooms for 5 minutes. Add garlic for 1 minute. Add tomato paste and remaining flour for 1 minute. Add wine and reduce until almost evaporated. Add 12-13, bring to a simmer and take off-heat.
Add back beef and peas, top with crust and bake in the middle of a 425 degree oven for 45 minutes. Cool for 20 minutes and serve.
Brown ribs and set aside. Add onion and cook for 15 minutes. Add 3-4 for 1 minute. Deglaze with wine and reduce until halved, about 10 minutes.
Add back ribs and 6-9, bring to a simmer, cover and transfer to the lower-middle of a 300 degree oven for 2-2.5 hours, flipping ribs every 30 minutes. Ribs can be refrigerated for 3 days or frozen for 1 month; skim fat and bring to simmer before proceeding to next step.
Combine 10-11 and rest for 5 minutes. Strain pot and set aside ribs and carrots, discarding remaining solids. Skim fat and reduce liquid to 1 cup. Take off-heat, add gelatin and toss with ribs and carrots. Serve.
Trim off strip from thicker side and strip + fat from thinner side of roast so it is roughly rectangular. Cut trimmings into 1in pieces and chill.
Cut 1/4in slits 1/2in apart into fat cap in crosshatch pattern. Season, wrap and chill for 6-24 hours.
Discard 1/4in slice from each end of potatoes and halve crosswise. Set aside.
Add oil to roasting pan. Place roast fat-side down in middle and scatter trimmings around edges. Cook on medium heat, stirring trimmings, until fat cap is browned, about 10 minutes. Flip and repeat. Set meat aside.
Place potatoes broad-side down and cook on medium heat for 15-20 minutes. Take off-heat and cover with a 22in x 18in sheet of foil. Poke 5 holes in foil and top with roast fat-side up. Transfer to the bottom of a 300-degree oven for 1-1.25 hours or until roast reaches 115 degrees.
Meanwhile, bring trimmings and 4-8 to a boil, bring down heat and simmer for 15 minutes. Strain; liquid should measure 4 cups.
Remove roasting pan and increase temperature to 500 degrees. Set roast aside and tent with foil. Flip potatoes, pour in liquid and return to oven for 20-30 minutes or until liquid is halved.
Set potatoes aside. Defat liquid. Slice roast and serve.