Porchetta and Pickled Fennel Crostini

• 1 bulb Fennel, Fronds Reserved
• 23 cups Sugar
• 2 cups White Vinegar
• 13 cups Water
• 4 sprigs Thyme
• 1 Tablespoon Black Peppercorns
• 5 cloves Garlic
• 1 teaspoon Sea Or Kosher Salt
• 4 sprigs Thyme
• 6 slices Bacon
• 1 pound Boneless Pork Spare Ribs
• 5 cups Low Sodium Chicken Stock
• 1 whole Baguette
• 2 Tablespoons Olive Oil

1. Slice fennel thinly.
2. Mix sugar, salt, vinegar, and water together over medium heat until simmering.
3. Add fennel.
4. Simmer over heat for 2-3 minutes.
5. Add fennel to a storage container with thyme and black peppercorns.
6. Chill for at least an hour before eating.
7. Give the garlic a rough chop.
8. Add all the porchetta ingredients to a slow cooker and cook on high for 2-3 hours until pork is incredibly tender.
9. Cool pork in braising liquid.
10. Pull pork apart.
11. Slice the baguette thin and drizzle with olive oil.
12. Put under your broiler until crostini is lightly toasted.
13. Add pork, pickled fennel, and some of the fennel fronds to garnish.
14. Yum.
15. These will go fast.

bulb fennel, sugar, white vinegar, water, thyme, black peppercorns, garlic, salt, thyme, bacon, chicken, baguette, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/porchetta-and-pickled-fennel-crostini/ (may not work)