If only I could find the words to describe how good this was. Even if I could, you wouldn't believe me.
My husband said it was one of the best things I have ever made. I agree. I know I toot my own horn a lot, but this time it's actually deserved. So you'll just have to make it. Like right this second. Not next weekend at your holiday party, not in an hour from now, make it right this instant.
There are two major components to this dish: pickled fennel and the pork. I'll show you how to make both.
Boneless Pork Spareribs
Low Sodium Chicken Stock
This is a loose interpretation of porchetta. Porchetta is rolled and stuffed pork with tons of herbs. I'm calling it porchetta, because it tastes like it. It's a fattier cut of a pork that has a ton of flavor and melts in your mouth. This does too. Throw everything into a a slow cooker and braise it low and slow until fork tender. About two and a half hours on high.
This broth by the way, holy cow. While it was cooling on the counter I dunked in about half a loaf of a baguette and soaked it up. OH MAN.
Shred the meat. You know what I did with the left over pork? I made a grilled cheese with it and Swiss.
The pork is incredibly moist, flavorful and just melts in your mouth. The vinegar from the pickled fennel adds the perfect touch to this bite. The acidity cuts through the heaviness of the pork so even though this is a meaty dish, it still tastes very light.
Porchetta and Pickled Fennel Crostini Recipe
1 Large Fennel Bulb with Fronds Reserved
5 Thyme Sprigs
2/3 Cup Sugar
1 Teaspoon Salt
2 Cups Vinegar
1/3 Cup Water
1 Tablespoon Black Peppercorns
6 Slices of Bacon, chopped
1 lb Boneless Spareribs
5 Garlic Cloves
5 Cups Chicken Stock
5 Thyme Sprigs
Slice fennel thin. Mix sugar, salt, vinegar, and water together over medium heat until simmering. Add fennel. Simmer over heat for 2-3 minutes. Add fennel to storage container with thyme and black peppercorns. Chill for at least an hour before eating. Give the garlic a rough chop. Add all porchetta ingredients to slow cooker and cook on high for 2-3 hours until pork is incredibly tender. Cool pork in braising liquid. Pull pork apart. Slice baguette thin and drizzle with olive. But under your broiler until crostini is lightly toasted. Add pork, pickled fennel, and some of the fennel fronds to garnish. YUM. These will go fast.