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.