PORK Bellies: Mix sugar and salt; rub onto all sides of pork bellies. Place each in separate large 3 mL-thick food storage bag. Add 12 peppercorns, 1 thyme sprig and 1 bay leaf to each bag. Shingle orange slices over fat cap of each belly.
SEAL bags using a vacuum sealer on the highest setting, being careful to keep the orange slices in contact with the fat cap; place in circulator bath. Cook 12 hours. When cooking is complete, place bags in ice bath to stop further cooking. Refrigerate until ready to serve.
FIG Mostarda: 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.
REMOVE 1 Pork Belly from plastic bag. Cut into 3 portions. Cook juices in saucepan on medium heat until heated through.
FOR each serving: Saute 1 portion Pork Belly in 1 tsp. oil in saute pan 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 Mostarda. Spoon about 2 Tbsp. of the cooking liquid over all.