FOREVER ROASTED PORK
Coated with a very interesting spice mixture and roasted at 275 degrees for 6 - 8 hours without any attention required.

2 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
Salt and freshly ground pepper
1 1/2 teaspoons finely chopped fresh sage
1/2 cup water
4 pounds pork leg or shoulder
1/4 cup fennel spice mix (below)

Heat the olive oil in a large sauté pan over medium heat. When hot, add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions cease throwing off water, about 3 minutes. Add the water, cover and cook until the onions are very tender, about 10 minutes. Uncover and sauté until the onions are very soft and the pan is dry again, about 2 minutes. Season well with salt and pepper.

Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. If your cut of meat doesn't have a skin, slice the roast in half, put the onions in the middle along with some of the spice and tie up. Season the meat well all over with fennel spice.

Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours. It is ready when the meat pulls away easily if picked at with a pair of tongs.

Fennel Spice Mix:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds on a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. If you have a spice mill, you may cut the spice recipe in half.

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