Description
A michael chiarello recipe. Made this up yesterday because i was craving delicious, fall-apart tender pork and this really fit the bill. This is recipe #107646, which you need for this recipe and is easy to make and good for so many other dishes! This delicious roast requires long, slow cooking. I say it was worth the wait!
Ingredients
- Onions
- Extra Virgin Olive Oil
- Salt & Freshly Ground Black Pepper
- Fresh Sage
- Water
- Pork Legs
- Fennel
Instructions
- Heat the olive oil in a large saute pan over medium heat until 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 saute 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 fahrenheit
- 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
- Season well all over with the 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 it pulls away easily if picked at with a pair of tongs
- 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 does not need to be attended