Crackin' Pork Belly with Spinach-Bacon Mash

• 1 1/2 kg Pork Belly, scored
• 4 clove garlic, roughly chopped
• 1 tbsp Sea salt flakes
• 1 tbsp Fennel seeds
• 2 tsp Caraway seeds
• 2 tbsp Olive oil
• 5 large potatoes
• 1/2 cup Cooked chopped spinach
• 3 Rasher bacon, diced and fried
• 1/2 Brown onion, diced and fried
• 1 Milk butter salt (for mashing)

1. Pre-heat oven to 140*C.
2. In mortar & pestle sea salt, fennel seed, caraway seed, garlic and oil.
3. Grind to a paste and rub into pork skin.
4. Cook for 2 1/2 hours.
5. Pump up to 220*C for a further 30 minutes.
6. Towards the end of cooking pork- get your spuds on the boil and make your mash as you normally would (butter salt milk) fry bacon and onion, cook spinach and mix through mash.
7. Crackling will now be crunchy and delicious.
8. Slice up and serve with mash.
9. Serves 4.
10. Enjoy!

clove garlic, salt, fennel, caraway seeds, olive oil, potatoes, spinach, rasher bacon, brown onion, milk

Taken from cookpad.com/us/recipes/482128-crackin-pork-belly-with-spinach-bacon-mash (may not work)