Name: Confit pork belly, charred pineapple, smoked mash
Yield: Serves 8 Main Course Portions
Ingredients: 10 ml cream; 10 g butter; salt and pepper; 500 g rendered duck fat; 1 side pork belly – about 2kg trimmed weight; 32 petals yellow marigold – 4 per serving – to garnish; brine – to cover; 240 ml beef jus – 30ml per portion; 8 quenelles (240 g) pineapple and chilli sorbet – 1 per serving (30g); coarse salt; 6 Up-To-Date potatoes – about 800g; 1 large pineapple