Philly Roast Pork Sandwich

Description:
The roast pork sandwich has origins from Abruzzo, Italy, an area from which many immigrated to Philadelphia, Pennsylvania. The first location to sell roast pork sandwiches was John’s Roast Pork in 1930, which is famous for this sandwich as well as their cheesesteaks. The most common preparation of this sandwich is with pork, provolone and broccoli rabe in an Italian sandwich roll, and for some, the addition of a spicy long hot pepper.

Ingredients:

• 1 sandwich roll (see recipe)

• 2 slices provolone cheese

• 1 long hot pepper (optional)

• 2-3 stalks broccoli rabe

• 1 clove garlic, minced

• Pinch of chili flakes

• Salt

Roast Pork

• 2 lb. pork shoulder roast, butterflied and then trussed (900 g)

• 1 tsp fennel seeds, ground (6 g)

• 1 tsp garlic powder (6 g)

• 1 tsp rosemary, chopped (6 g)

• 1 tsp chili flakes (6 g)

• 1 tsp black pepper (6 g)

• 1 tsp salt (6 g)

• 1 medium onion, quartered

• 5-6 whole cloves garlic

• 1 cup chicken stock (240 ml)

Preparation:

In a bowl, mix together the fennel seeds, garlic powder, rosemary, chili flakes, black pepper and salt. Rub evenly over the pork roast and allow the pork to rest until the outside of the meat becomes wet again, about 1 hour. You can also let this rest overnight in the refrigerator, uncovered.

In a baking dish, add the onion and garlic. Add the pork, then fill the dish with chicken stock until its is about 2/3rd the way up the roast. Bake at 350 degrees (180 C) for 2 hours. Strain the braising liquid and keep in a container. Ideally, allow the pork to sit in the fridge for at least 4 hours so it is easier to slice thin.

To make the broccoli rabe, cut it into 1-inch pieces. In a small pot, add 1 tbsp of oil from the roast along with the garlic and chili flakes. Cook over medium heat until the garlic becomes fragrant, about 30 seconds. Add the broccoli rabe, and cook for 5 minutes.

To prepare the long hot, roast at 425 degrees (220 C) for 10 minutes and discard the stem.

To assemble the sandwich, cut thin slices of the pork roast and place them in a pan with the braising liquid. Heat the pan enough to warm up the pork slices. Slice a sandwich roll lengthwise and add 2 slices of provolone. Place the slices of pork over the cheese, and spoon in some of the braising liquid over the pork. Top with the broccoli rabe and long hot, and optionally cut the sandwich in half to serve.

Notes:

• Feel free to use a pre-trussed pork shoulder roast- a regular slab of boneless pork shoulder could work as well, it just may not cook as evenly.