Porchetta-Ish Roast

foodnetwork.com

The Greenbergs

5 ½ pounds (2 ½ kilograms) boneless pork rib roast, preferably with fat cap

Kosher salt and freshly ground black pepper

2 tablespoons fennel seeds

1 teaspoon crushed red pepper flakes

2.6 ounces (75 grams) thinly sliced pancetta, diced

1 tablespoon finely chopped rosemary

6 cloves garlic, minced

3 mild Italian sausages (3 ½ ounces/100 grams each), casings removed

½ cup (40 grams) finely grated Parmigiano-Reggiano

2 medium red onions, cut into 8 wedges

1 fennel bulb, cut into 16 wedges and fronds reserved

2 tablespoons olive oil

½ cup (125 milliliters) dry white wine

Directions at foodnetwork.com

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