- 1 quart heavy cream
- 2 cups buttermilk
- 4 tablespoons unsalted butter
- 3 heads of garlic, top 1/2 inch cut off
- One 3-ounce Parmigiano-Reggiano cheese rind
- 2 small sage sprigs
- One 5-pound, boneless pork shoulder roast
- Kosher salt
- 1/4 cup fresh lemon juice
- 4 medium fennel bulbs (3 pounds), trimmed and cut into wedges
- 1/4 cup extra-virgin olive oil
- Chopped parsley, for garnish
How to make this recipe
- In a pot just large enough to hold the pork, combine the cream with the buttermilk, butter, garlic, cheese rind and 1 sage sprig. Season the pork with salt and pepper and add to the pot. Bring just to a simmer. Cover, leaving it open just a crack, and cook over low heat for about 3 1/2 hours, until very tender. Transfer the pork and garlic to a large plate; discard the cheese rind.
- Boil the poaching liquid over moderately high heat, whisking occasionally, until thickened, about 20 minutes. Strain the sauce into a bowl. Whisk in the lemon juice and season with salt and pepper; keep warm.
- Meanwhile, preheat the oven to 450°. On a large baking sheet, toss the fennel and the remaining sage sprig with the olive oil and season with salt and pepper. Arrange the fennel in a single layer. Place the pork on top of the fennel and roast until the pork is deeply golden and the fennel is tender, about 20 minutes. Transfer the pork to a cutting board and let rest for 15 minutes.
- Thinly slice the pork. Arrange the fennel and garlic on a platter and top with the pork. Garnish with parsley and serve the sauce on the side.
Slightly herbal Tuscan red.