- 2 cups heavy cream
- 2 cups buttermilk
- 2 tablespoons unsalted butter
- 1 head of garlic, peeled, but leave cloves whole
- One 3-ounce Parmigiano-Reggiano cheese rind
- 2 small sage sprigs
- One 5-pound, boneless pork rib 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
- Melt butter in a dutch oven. Season pork with salt and pepper. Sear pork over high heat (3-4 minutes per side). Add a small amount of cream to deglaze the pot, scraping up the brown bits. Add the cream, remaining buttermilk, garlic, cheese rind and 1 sage sprig. Bring to a simmer. Preheat oven to 350. Cover and bake for 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.