Step 1 – Pork Belly: You will need 2kg of pork belly. Slow Cook the 2kg pork belly in a roasting tray with 500ls chicken stock and mire poix for 2 hours at 170. Take out of oven and place between 2 clean chopping boards, press and chill. When cold cut into square 150g portions. 
Step 2 – Potato Soup:  Sauté the shallots, garlic and thyme in butter until soft, add the 100mls milk peeled potatoes, stock and cook for 20 minutes, blend in a blender, pass and season. To serve: Sear belly in a hot pan and roast in a hot oven until golden brown.  Heat the sausage, bacon, potato in the soup and finish with chopped chives.  Sauté spinach in butter and assemble!