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1. Finely dice 3 cloves of the garlic. Slice up the onion crosswise, as thinly as possible.
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2. Pour the olive oil into a wide pan, and let it heat for a minute over medium heat. Add garlic, then the onion. Stirring occasionally until the onion is translucent.
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3. Add the golden raisins, and stir to envelope them in the garlic/onion. Keep them on the heat for a few minutes, until they begin to plump.
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4. Add the ground pork. (Hopefully your pan is wide enough so that it isn't too packed. Otherwise, you can cook in batches; you want the pork to brown, not steam.) Let the pork brown a little in parts, before you stir it around. Cook until the pork is no longer pink.
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5. Add the hot pepper paste, a big pinch of salt, and a little crack of black pepper; stir to combine. You can adjust the hot pepper paste and the salt to your liking. Add the rice, and mix it until the rice and the pork are well incorporated. Remove pan from the heat and set aside.
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6. Add remaining garlic and olive oil to a large-ish pot over medium heat. When garlic is sizzling and fragrant, then add spinach, along with 1/4 cup water. Cover, and let the spinach cook a few minutes, or until wilted. Add the cider vinegar, the lemon juice, and a pinch of salt. Drain spinach.
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7. Spoon the rice and the spinach into bowls. Top with crushed peanuts. Finish with a little squeeze of lemon over each bowl. Serve hot.
