Confit pork belly, charred pineapple, smoked mash

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Preparation info

  • Serves

    8

    Main Course Portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Leinster Hall

In 2003, I went over to New York to watch Dave Matthews in concert with a great friend, Luke Scott. We ate at Wylie Dufresne’s Restaurant WD40. Blew us away. Very different to anything I had experienced in my life. One of the dishes was a lamb dish with smoked potato. I have been trying to simulate the dish ever since. What I love about our industry is that we get to meet and work with amazing chefs from around the world. Wylie and I then met officially 12 years later at the San Pellegrino Young Chefs competition in Milan, Italy, where we judged together.

Ingredients

Pork belly

  • 1 side pork belly – about 2kg trimmed weight
  • 500 g rendered duck fat
  • brine – to cover

Smoked mashed potato

  • 6 Up-To-Date potatoes – about 800g
  • coarse salt
  • 10 g butter
  • 10 ml cream
  • salt and pepper
  • 1 large pineapple
  • 8 quenelles (240 g) pineapple and chilli sorbet – 1 per serving (30g)
  • 240 ml beef jus – 30ml per portion
  • 32 petals yellow marigold – 4 per serving – to garnish

Method

Soak the pork belly in the brine overnight. Roll and truss the belly once brined. Place in a vacuum bag with the duck fat and sous vide at 67°C for 12 hours. Alternatively, submerge the rolled pork in the duck fat and cook in the oven at 100°C for 10 hours until tender. Remove and portion into 8 servings, 90g each. Warm on the grill before serving.

Place the potatoes on a baking tray lined with coarse salt. Prick with a fork and bake at 190°C for 40 minutes or until soft. While hot, scoop the flesh from the skin and pass through a drum sieve. Hot smoke in a smoker at 70–80°C for 6 minutes and remove. Immediately add the butter and cream, and season to taste with salt and pepper.

Place the whole pineapple in a wood-fired oven until just soft and the skin has blackened. Alternatively, roast in a 200°C oven to reach the desired outcome. Remove from the oven and cut into 8 wedges.

To assemble, arrange each plate as you like or follow the photo. Spoon 65 g smoked mashed potato onto each plate. Place a 90 g portion of the rolled pork belly on the potato. Arrange the pineapple and sorbet separately, and finish the plate with 30 ml beef jus and 4 petals yellow marigold.