Smoked pork tomahawks with West Indian salsa verde, grilled sweet potato steaks and crispy porc bonb

Ingredients

• 1 rack of pork tomahawks (6-8 bones)
• 3 tbsp jerk seasoning
• 3 tbsp neutral flavour oil (e.g. vegetable or sunflower)
• 3 large sweet potatoes
• 250g pork mince
• 1 bunch of spring onions, finely chopped
• 1 garlic clove, minced
• 1 tsp ginger, minced
• 2 tbsp jerk seasoning
• 2 tbsp Creole seasoning
• a handful of parsley, finely chopped
• 1 tbsp salt
• 1 tsp black pepper
• 150g panko breadcrumbs
• egg wash (3 eggs, 100ml milk, whisked)
• plain flour
• 1l vegetable oil, for shallow frying
• ½ a bunch of fresh parsley, stalks removed
• ½ a bunch of fresh thyme leaves
• ½ a bunch of fresh coriander, roughly chopped
• 1 large garlic clove, roughly chopped
• 50ml olive oil
• 100g fresh pineapple (or chunks from a tin)
• 4 limes, juice and zest
• 1 Scotch Bonnet chilli, cut in half and deseeded
• 5cm thumb of fresh ginger, peeled and chopped
• 1 tbsp sea salt
• 3 tbsp Canadian maple syrup
• 200ml crème fraiche
• 1 lime, zest and juice
• 1 tsp fine sea salt
• 1 tsp Canadian maple syrup