Roast Pork with Fennel
Rinse the meat, pat dry and place in a large roasting pan. Peel the garlic and finely chop. Toast the fennel seeds in a dry skillet until fragrant, remove and transfer to a mortar along with the garlic and buttermilk and pound to a paste. Pour over the meat, cover with foil and refrigerate 2 days, turning the meat over a few times as it marinates.
Preheat the oven to 180°C (approximately 350°F).
Rinse the vegetables (except the fennel) and coarsely chop. Remove the fennel fronds from the fennel and set aside. Rinse the fennel, halve lengthwise, remove the core and thinly slice.
Heat the oil in a roasting pan. Lift the meat from the marinade, drain and reserve the marinade. Pat the meat dry and saute until browned all over. Add the vegetables and cook briefly. Pour the marinade over, season with salt and pepper and roast 1 1/2 hours, turning the meat occasionally.
Remove from the oven, season the sauce and serve the meat and sauce garnished with the fennel fronds.