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1
Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
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2
Preheat the oven to 275 degrees F.
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3
Heat the olive oil in a large skillet over medium heat until hot.
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4
Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes.
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5
Add the sage and season with salt and pepper.
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6
Cook until the onions cease throwing off water, about 3 minutes.
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7
Remove from heat, allow to cool on plate.
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8
Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer.
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9
Fold the skin back over the onions and tie closed with kitchen string.
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10
Season well all over with the remaining fennel spice.
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11
Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours.
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12
It is ready when it pulls away easily if picked at with a pair of tongs.
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13
It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day.
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14
It does not need to be attended.
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15
Variations: This dish can be simplified or made more elaborate depending on your taste.
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16
You can omit the onions and simply season the meat with the fennel spice.
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17
You can roast aromatic vegetables until caramelized and add them to the bottom of the roasting pan.
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18
Or you can add another layer of flavor to the onions: mince fresh rosemary and fruits such as oranges, kumquats, Meyer lemons, apples, pears, or quince, and cook with the onions, or make a paste of garlic and fresh or dried chiles and add to the onions.
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19
1 cup fennel seeds
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20
3 tablespoons coriander seeds
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21
2 tablespoons white peppercorns
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22
3 tablespoons kosher salt
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23
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
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24
Watch carefully, tossing frequently so the seeds toast evenly.
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25
When light brown and fragrant, pour the seeds onto a plate to cool.
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26
They must be cool before grinding, or they will gum up the blades.
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27
Pour the seeds into a blender and add the salt.
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28
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
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29
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
