Citrus Pork Rib Roast with Roasted Fennel - Fresh-Pressed Olive Oil

Ingredients

• Two 5-bone pork rib roasts, each about 4 pounds
• 3 lemons, sliced into eighths and seeded
• 3 navel oranges, sliced into eighths
• 1/2 grapefruit, sliced into quarters and seeded
• 1/2 sweet onion, peeled and quartered
• 6 cloves garlic, roughly chopped
• 3 small sprigs fresh oregano
• 2 tablespoons fennel seeds
• 3/4 cup extra virgin olive oil, divided use
• 10 whole cloves
• 10 fresh or 5 dried bay leaves
• 8 juniper berries, crushed, or 1/4 cup gin
• Sea salt and coarsely ground fresh black pepper
• 3 large fennel bulbs
• 15 kumquats
• Grated Parmigiano-Reggiano cheese, for serving