Easy Easter Porchetta

Ingredients

• 2.5kg boneless pork rib roast, preferably with fat cap
• Salt & pepper
• 2 tablespoons fennel seeds
• 1 ½ teaspoons crushed red pepper flakes
• 75g thinly sliced pancetta, diced
• 1 ½ tablespoons finely chopped rosemary
• 6 garlic cloves, minced
• 3 (100g each) mild Italian sausages, casings removed
• ½ cup 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 dry white wine

Directions

1. Heat your oven to 450ºF.
2. Place the pork roast on a sturdy work surface. If the roast has a fat cap, use a sharp knife to lightly score a checkerboard pattern into the fat. Flip the roast upside down and butterfly it by slicing horizontally almost all the way through about two-thirds of the way down. Unroll the roast and continue slicing horizontally until flat. Essentially, it’s almost like you’re unrolling a cinnamon roll. Season with salt and pepper and set aside.
3. In a dry skillet set over medium heat, toast the fennel seeds, crushed red pepper flakes, and 1 teaspoon pepper until fragrant, 30 seconds to 1 minute. Transfer to a large bowl and set aside.
4. Return the pan to the heat and add in the pancetta and rosemary. Cook just until the pancetta is crisp, 1 to 2 minutes, then transfer to the bowl with the spices to cool.
5. When cool, add in the garlic, sausage meat, and Parmigiano-Reggiano and mix just to combine. Transfer the sausage mixture onto the prepared pork and press into an even layer. Re-roll the roast, using a few pieces of kitchen twine secure it.
6. Add the onions and fennel to a 9-by-13-inch baking pan or a roasting pan and toss with 1 tablespoon of the oil. Place the roast on top of the vegetables and drizzle with the remaining tablespoon olive oil. Season with salt and pepper and pour the white wine around the roast.
7. Roast for 30 minutes, then reduce the heat to 325ºF and continue cooking until the internal temperature reaches 160ºF, about 1 hour and 15 minutes to 1 hour and 30 minutes, adding a splash of water or wine to the bottom of the pan if it runs dry and the vegetables begin to catch.
8. Tent the pan with aluminum foil and set aside to rest for 20 minutes before slicing and serving scattered with the reserved fennel fronds.