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1
Pound the fennel seeds into a coarse powder with a mortar and pestle (or alternatively, finely chop them) and toss in a bowl with the red pepper flakes. Season the pork very well with kosher salt (salt it twice as much as you think), black pepper, and the fennel seed and red pepper mixture, pressing the spices into the meat. If you can do this and refrigerate the seasoned pork uncovered overnight even better, if not, allow it to stand at room temperature for 1 hour.
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2
Heat the oven to 500u00b0 F. Place the pork in a Dutch oven fat-side up. Pour the chicken stock around the meat to keep the bottom from scorching. Roast uncovered until the top begins to turn golden, about 20 to 25 minutes. Cover the pork and turn the heat down to 250u00b0 F. Roast until the meat is very tender and easily falls apart, about 3 to 4 hours more.
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3
Meanwhile, make the beans and the herb oil. Add the onion, carrots, celery, and garlic to the pot of soaked beans. Add more water, if needed, to cover the beans by about 2 inches. Bring the mixture to a boil and then turn down to a simmer and cook until the beans are creamy and tender, about 50 minutes to 1 hour. Remove the aromatics and adjust seasonings with salt and pepper.
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4
In a food processor, combine the basil, parsley, and mint and pulse together until finely chopped. Add the olive oil and pulse again until the mixture is silky and emulsified. Transfer to a small bowl, stir in the lemon juice, salt to taste, and set aside.
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5
Arrange the beans on a platter and add pieces of the pork on top; drizzle with some of the juice that has accumulated from the bottom of the Dutch oven. Swirl about one-third of the herb oil over top the pork and beans, and season with flaky salt. Keep the remaining herb oil at the table to spoon over, as needed.
