Boil and drain salted pork belly in a medium size pan.
Place peas, pork and garlic together in the pan. Boil until peas are tender, about 1½ hour.
Add coconut cream, spinners, carrots and seasoning and cook for about an hour.
Season to taste.
Thicken the mix with 3 tbsp of flour combined with ¼ cup water. Strain the mixture into the stew.
Boil until it thickens. Serve with rice and enjoy!