Core the pork belly skin diagonally in a diamond pattern.
Season with half of salt and pepper, rubbing it well into the skin.
Put the onion, bay leaves, garlic, star anise and half the fennel seeds into a deep roasting tray on the stove with oil, stir fry until aromatic.
Add the pork, skin side down, and cook at high heat until the skin turning golden brown.
Turn the pork belly over, season the skin again with the remaining salt and fennel seeds.
Pour in the wine and bring to boil.
Pour Swanson Pork Bone Broth up to 2/3 of pork belly (make sure don’t wet the skin). Bring to boil.
Transfer the tray to the preheated oven, cook for 2- 2½ hours at 180’C.
Transfer the meat to a plate, let the meat rest 10 minutes before cutting.
Spoon off any excess fat in the roasting tray and take out the herbs. Heat the tray on the stove, adding the mustard, mix well to make the sauce. Serve with the chopped pork.