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

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

Ingredients

Method