Best 2 Forever Roasted Pork Recipes

FOREVER ROASTED PORK

Steps:

• Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
• Preheat the oven to 275 degrees F.
• Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
• Peel back the pork skin, and spread a good amount of the fennel spice and add 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 remaining fennel spice.
• 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. 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.
• Put the fennel seeds, coriander 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 onto 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.

FOREVER ROASTED PORK

Steps:

• 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.