Pork belly: Preheat the oven to 150C and grab a large baking tray. Place your pork belly in a large sheet of tin foil, and carefully wrap the edges of the pork, avoiding the skin. The pork should be wrapped in a tight 'basket' with the skin exposed. Cover the skin in 4 tbs salt. Once the oven is ready, cook the pork belly for 30 minutes. After 30 min, remove the salt and crank the heat up to 220C and crisp for a further 5-10 minutes, or until the crackling is all brown and crunchy. Rest for 2 minutes then slice.
Mash: Peel and dice 2 large potatoes. Add to a pot of cold water and bring up to a boil, then boil for 8-10 minutes or until soft. Drain, add 1 tbs butter, 1 tbs milk, 1 tsp garlic powder, 1/2 tsp salt and mash into a smooth paste. Add more milk if desired.
Vegetables: Once the pork has 15 minutes to go, remove the ends off the green beans and add these, along with the broccolini, to a large pan. Add 1 tsp butter and a good splash of water and bring the heat to medium. Once the vegetables are cooking, add 1 tsp crushed garlic and mix well. Cook for 2-4 minutes.
Serve: Make 1 sachet of gravy, if desired. Plate mash and top with sliced pork belly, greens and finish with gravy.