Slow roasted pork belly and fennel | Crazy 4 Fruit n Veg

Ingredients

• 1kg pork belly
• Sea salt and black pepper
• 1 fennel bulb, trimmed and roughly sliced
• 4 fresh bay leaves
• 3 garlic cloves, peeled and bashed
• 1 tsp cardamom pods, bashed
• 4 star anise
• 1 tbsp fennel seeds
• Olive oil
• 325ml white wine
• 500–750ml chicken stock (depending on the size of your pan)
• 1 tbsp wholegrain mustard