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Preheat oven to 450 degrees.
In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup extra-virgin olive oil. Generously sprinkle the pork with salt and brush both sides with the olive oil herb mixture. Stand the pork rack up and form a circle with the thick meaty side facing inside. Secure the roast by tying it twice around the outside of the roast with twine. Place the pork roast in a large roasting pan fitted with a smaller pan inside the roasting pan. Fill the center opening with stuffing.
Place the garlic and diced vegetables around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle with salt. To prevent burning, cover the pork bones with aluminum foil. Place pork in the preheated 450 degree oven. Roast until the pork starts to brown, about 30 minutes. Reduce oven temperature to 325 degrees and roast for 2 1/2 hours, basting the pork often. If liquid reduces, add stock as necessary.
Drizzle some extra-virgin olive oil in a pan and swirl to coat. Heat oil over medium heat; add the slab of bacon and allow it to brown and crisp on both sides. Add the celery, onions and fennel; season with salt. Cook until soft, about 8-10 minutes. Add the rosemary and garlic and cook for an additional 2-3 minutes. Toss in the chestnuts, cranberries and pears, stirring to combine. Add the wine and let it reduce by half. Place bread in a large mixing bowl, add the cooked vegetables and stir to combine. Then, pour half the stock over the bread mixture and combine. If needed to saturate the bread, add more stock and combine. Season with salt and freshly ground pepper. Taste and, if necessary, add more salt/pepper. Set aside.
Yields: 8-10 servings.