Forever Roasted Pork from Chiarello

Once again, Michael does not disappoint. We love every recipe we have ever tried from his cookbooks. This was delicious and got rave reviews from our guests. We will cut back on the amount of fennel next time as it is powerful. Matt is working on a revise that we think we will like even more. I served this pork with a Italian Prune Chutney, made from our own plums. We estimate we harvested about 50 or 60 pounds of fruit this year from our one tree.




2 medium onions, peeled
2 tablespoons extra virgin olive oil
Gray salt and freshly ground pepper
1-1/2 teaspoons finely chopped fresh sage
1/2 cup water
4 pounds pork leg or shoulder, at room temperature
About 1/4 cup Toasted Spice Rub , recipe follows

Thinly slice the onions. 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. Peel back the pork skin and spread the onions directly on the fat layer.( or butterfly the pork shoulder and spread onions inside) 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 or a bed of halved onions, whole carrots (3) and celery ribs (4) 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.


Variations: This dish can be simplified or made more elaborate depending on your taste. You can omit the onions and simply season the meat with the fennel spice. You can roast aromatic vegetables until caramelized and add them to the bottom of the roasting pan. Or you can add another layer of flavor to the onions: mince fresh rosemary and fruits such as oranges, kumquats, Meyer lemons, apples, pears, or quince, and cook with the onions, or make a paste of garlic and fresh or dried chilies and add to the onions.

Toasted Spice Rub
1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon black peppercorns

1 1/2 teaspoons red pepper flakes

1/4 cup pure california chili powder (1 ounce)

2 tablespoons kosher salt

2 tablespoons ground cinnamon

Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
Watch carefully, because when the fennel turns a light brown you’re going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes an stir well for 30 seconds.
Turn the mixture onto a plate to cool.
When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
(Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
Use as dry rub or dry marinade: rub into meat or poultry, refrigerate 4 hours, bring to room temperature, then roast, pan-sear, or grill.
Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
Other uses: toss with vegetables before pan-roasting, or add to soups and stews.
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