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1.
Remove skin from pork belly and salt down.
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2.
Place the smoked hock, belly and shoulder (cut into 5cm pieces) into a large deep tray and cover with the chicken stock, add star anise and bay leaves.
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3.
Cook at 150°c for 4-5 hours. Once soft remove from liquid, set aside. While still hot, season to taste. Put all the meat into a clean lined deep tray and press overnight.
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4.
Remove from tray and cut into 7cm (length) x 1.5cm (width). Skim fat from pork juices and reduce by 3/4.
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5.
Cut sweet potato into 1cm cubes and roast through a hot oven until soft.
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6.
Peel and core pears, cook down with butter and sugar until a smooth paste is achieved.
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7.
Wash pork skin, dry it, cut into strips (1cm x 5cm) and roast in oven at 220°c until golden brown crackling.
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8.
To serve pan fry pork bricks with butter. Sauté the spinach in coconut milk and drain. Place the sweet potato in a ring mould, spinach on top; add pork, dot apple puree around plate and finish with reduced sauce and a crackling piece.
