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
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
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 chiles and add to the onions.
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