Crisp Confit of Rare Breed Pig Belly with Green Lipped Abalone and Silken Tofu

I created this dish in 2000 at De Beers restaurant at Whale Beach and it came with me to Quay in 2001. Its first conception was a crisp confit of pork belly with roasted sea scallops. This dish and the chocolate cake became my first signature dishes at Quay. The reviews I received for the pork belly and scallops were incredible, and the dish was soon replicated in restaurants all around Australia, so much so that in 2004 I decided it was time for it to evolve into something new, but I still