Cabernet Miso Braised Pork Belly – St. Supéry Estate Vineyards & Winery
Ingredients
- 3 Lbs Pork Belly-trimmed, skin removed
- 2 cups St. Supéry Cabernet Sauvignon
- 1 cup beef stock/broth
- 2 oz red miso paste
- 1 tablespoon soy sauce
- 6 oz red onion
- 1 clove garlic
- 1 star anise
- 1 teaspoon whole black peppercorns
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