PORK Belly: Score fatty side of each pork belly piece, cutting 1/4 inch into top of each. Press combined peppercorns, salt and seeds into scored pork bellies. Refrigerate 24 hours.

HEAT 1 Tbsp. oil in large skillet on medium-high heat. Add 1 pork belly piece; sear on both sides. Repeat with remaining meat. Transfer to full-hotel pans.

ADD onions and celery to skillet; cook 5 min. Deglaze pan with wine. Stir in clementines, mustard, sugar, thyme and bay leaves. Cook 2 min. Stir in broth; bring to simmer. Pour evenly over meat in hotel pans. Cover.

BAKE in 300º F-convection oven 3 to 3-1/2 hours or until meat is done (160ºF) and tender when pierced with a fork. Cut each pork belly into 3 portions.

FIG Moutarde: Mix first 4 ingredients in saucepan until well blended. Stir in figs. Bring to boil; simmer on medium-low heat 20 to 25 min. or until thickened to jam-like consistency, stirring frequently. Remove from heat. Add butter; stir until melted. Cool slightly. Process in food processor until smooth. Refrigerate until ready to use. Warm before serving.

FOR each serving: Saute 1 portion Pork Belly in 1 tsp. of the remaining oil on medium heat until browned on all sides.

SPOON 1/2 cup spinach onto serving plate; top with meat and 2 rounded Tbsp. warm Fig Moutarde.