750g pork belly, boneless, sliced into 3cm strips
60 ml
thyme
2
PnP bay leaves
6
PnP black peppercorns
1
Tbs
fennel seeds
1
cup
chicken stock
1
cup
no name dry white wine
1
dash PnP Finest extra-virgin olive oil, for drizzling
1
pinch salt and ground pepper
salad:

1
fennel, bulb, shredded
500
g
baby potatoes, cooked
1
jar baby beetroot leaves, 300g, drained
1
packet salad pack, Italian mix, for serving
3
Tbs
creamed horseradish
125
ml
PnP plain yoghurt
1
Tbs
PnP mayonnaise
1
tsp
Dijon mustard
4
cornichons, (small gherkins), finely diced
4
slices bread, crunchy, for serving