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Ingredients
US|METRIC
2 SERVINGS
- 1 pork belly (slab, mine is about 300 g)
- 1 whole garlic (– slice ¼ off the top)
- 1/2 cup white wine (I’m using a blend of sauvignon blanc + chardonnay)
- 1/2 cup milk
- sea salt
- fennel seeds
- five spice powder
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