Wine Road Recipes

Ingredients

• 2 pounds pork belly
• Sea salt
• freshly ground pepper
• 1 fennel bulb, trimmed and roughly chopped
• 2 bay leaves
• 3 garlic cloves, crushed
• 2 star anise
• 1 tablespoon fennel seeds
• 4 tablespoons olive oil
• 3 cups Pitts Home Ranch Estate Zinfandel
• 2 1/2 cups chicken stock, or as needed
• 1 tablespoon whole-grain mustard
• Arugula for serving
• Mango-pineapple salsa for serving (recipe below)
• 1/2 red onion, minced
• 1 mango, peeled, pitted and diced
• 1/2 Maui Gold pineapple, peeled and diced
• 1/3 bunch fresh cilantro, chopped
• Salt