INGREDIENTS

• 2lbs pork shoulder, cut into 1.5 inch cubes
• 1 teaspoon Chinese five spice powder
• 1 Tablespoon kosher salt
• 2 Tablespoons grapeseed oil
• 1 yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 cup Crossbarn pinot noir
• 3 cups chicken stock
• 1 fennel bulb, cut into wedges
• 1 bunch baby carrots, peeled and cut into large bite size pieces
• 1 bunch rainbow chard, stems removed, washed, and cut into large pieces
• 2 Tablespoons butter
• 1 bunch chives, thinly sliced

INSTRUCTIONS

• Preheat oven to 325°F
• Combine salt and five spice powder together. Add spice mixture to pork until evenly coated
• Heat oil in large, heavy bottom pot over medium high heat until shimmering. Sear pork on all sides (working in batches if necessary). Remove pork once all sides are nicely browned
• Add onions and garlic to pot and cook for 3-5 minutes, stirring regularly
• Add the wine and reduce by half
• Add the stock and return pork to the pot, including any juices the pork has accumulated
• Raise heat and bring to a boil then cover with a lid, and put into the oven for 75 minutes
• Remove pot from oven and add the carrots and fennel, return to oven for 30 minutes
• Remove the pot from the oven, stir in the chard leaves and butter and allow to rest, uncovered for 1 hour
• Reheat stew to a simmer and portion into bowls, top with chives and enjoy with Crossbarn pinot noir

Pair with

Sonoma Coast Pinot Noir