Preheat the oven to 160°C.
Place pork in a deep tray, cover with oils and aromatics, and roast for 2 to 2.5 hours until tender.
Cool for 30 minutes, wrap in cling film, and press under weights in the fridge overnight.
Heat 50g sunflower oil and black pepper to 60°C, then cool and infuse overnight in the fridge.
Sieve the infused oil into a blender with tapioca maltodextrin and blend on low speed to form a powder.
Gently heat olive oil and vinegar, add pineapple, then toss in greens briefly to prevent over-wilting.
Preheat the oven to 160°C for final service.
Portion the pork, heat for 10 minutes, scorch the fat with a blowtorch, and serve with salad and powder.