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Categories:Viewed: 97 - Published at: 4 years ago
Ingredients
- 2 medium onions, thinly sliced
- 2 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 1 1/2 teaspoons finely chopped fresh sage
- 1/2 cup water
- 4 lbs pork legs or 4 lbs pork shoulder, at room temperature
- 1/4 cup fennel, spice (Fennel Spice Rub for Turkey (Michael Chiarello))
Method
- 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 (I didn't do this - just patted everything into place); 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.
