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PORK: Heat the olive oil in a large saute pan over medium heat until hot.
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Add the onions and a pinch of salt and pepper.
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Reduce the heat to medium-low and cook for about 1 minute.
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Add the sage and cook until the onions stop releasing water (about 3 minutes).
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Add the water, cover and cook until the onions are very tender (about 10 minutes).
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Uncover and saute until the onions are very soft and the pan is dry again (about 2 minutes).
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Season well with salt and pepper.
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Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer.
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Fold the skin back over the onions and tie closed with kitchen string.
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Season well all over with the Fennel spice.
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Arrange the meat on a rack in a roasting pan and cook until the meat is very tender (approx.
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6-8 hours).
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The meat is ready when it pulls away easily if picked at with a pair of tongs.
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It is often easiest to cook the meat overnight or put it in the oven in the morning and let it cook all day - it doesn't need to be attended.
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15
FENNEL SPICE RUB: Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat.
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Watch carefully, tossing frequently so the seeds toast evenly.
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When light-brown and fragrant, pour the seeds onto a plate to cool.
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They must be cool before grinding or they will gum up the blades.
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Pour the seeds into a blender or spice grinder and add the salt.
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Blend to a fine powder, shaking the blender or grinder occasionally to redistribute the seeds.
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Store in a tightly-sealed glass jar in a cool, dry place, or freeze.
