Stephanie explains that she's letting Dale prepare the rub for the pork belly so they can marinate it overnight. Andrew interviews that Lisa has a strong personality as we see multiple instances of Lisa snapping at Andrew. Richard interviews that Lisa is "a bit much sometimes" and has "a bad attitude." Okay, editors, we get it. You want us to hate Lisa. I do! But your editing is starting to make me want to be contrary and come back around to liking her again! Stop. Anyway, Lisa continues to order Andrew around and explains that, at this stage in the competition, even one error will kill your chances. Dale interviews that he was trying to get set up for the next day, and struggled to find room in the fridge for everything. The timer goes off, and everyone gathers their things to leave. But wait? What's that, in a pan on a shelf under the counter? It's Stephanie's pork belly! Dale forgot to put it in the fridge. And pork left out of the fridge is not a good idea, unless you're hoping for trichinosis or worse.

The next morning, the cheftestants report to the kitchen where they will have five hours to get ready for the party. Dale discovers and then has to tell Stephanie that he left the pork out all night. Stephanie, emotion in her voice, says that they have to throw it out because they don't know how hot it got in the kitchen overnight. Stephanie does an amazing job of not freaking out; I mean, Dale just completely ruined one of her dishes, perhaps her main dish, and now she has five hours to figure something out, and presumably doesn't have time to go back to the market, and who knows if she saved the parts of the pig she wasn't planning on using? But she just calmly tells Dale it's okay as he apologizes. Dale interviews that he'll never forgive himself if he gets Stephanie sent home. They check out the menu and start to figure out a substitute.

Richard gives Spike some instructions, but in a kind way, as Spike prepares some pickled watermelon. Richard interviews that he likes equipment and gadgets, but he also recognizes that it's important to keep it simple sometimes. Richard's menu includes BBQ pork shoulder, pork belly with pickled watermelon, ham & beans, and ribs with Malta glaze.