Citrus Pork Rib Roast with Roasted Fennel
Citrus-marinated pork rib roast with fennel and olive oil—perfect for gatherings or impressive at-home meals. Enjoy!
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Cooking tools:
- Food processor
- Mixing bowl
- Jumbo resealable plastic bag
- Baking dish
- Roasting pan
- Aluminum foil
- Roasting rack
- Oven
- Paper towel
- Skillet
- Tongs
- Baking sheet
- Serving platter
- Plastic wrap
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Kitchen timer
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
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