Ingredients
- 4 pounds pork leg or shoulder
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium onions, thinly sliced
- 1 1/2 teaspoons finely chopped fresh sage leaves
- Gray salt
- Freshly ground black pepper
- About 1/4 cup Fennel Spice, recipe follows
- 1 cup fennel seeds
- 3 tablespoons coriander seeds
- 2 tablespoons white peppercorns
- 3 tablespoons kosher salt
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