4 pounds pork middle (see Cook's Note)
1 teaspoon fennel seeds
1 teaspoon minced garlic
1 teaspoon grated lemon zest
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon kosher salt
1 teaspoon light pinot grigio wine
1 teaspoon freshly ground black pepper
1 tablespoon oil
7 yellow onions, julienned
3 tablespoons course sea salt
3/4 cup balsamic vinegar
8 ciabatta rolls
4 cups arugula
2 teaspoons coarse sea salt
Pork middle can be found at specialty butchers. If not available, substitute a combination of pork loin and pork belly.
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