Has anyone tried to duplicate a Philadelphia Roast Pork Sandwich?
Like DiNic's or John's? I did a search and did not find anything on this website. Thought I'd give the pit masters here first crack at it before searching online.
Philadelphia of course is known for their Cheese Steak Sandwiches, but I came across their Roast Pork Sandwiches on YouTube and never knew that it they are considered by some better than the Cheese Steaks.
If you have tried to duplicate it, what was your process, recipe, bread, etc.
I have not made any myself but I am in the camp that these are way better than cheese steak sammies. I used to travel to Philly often and got one every trip. Yum.
Make a porchetta then slice it deli-thin. Dip or hold hot in the jus before assembling.
The sharpness of broccoli rabe (I blanch then sautee) and sharp provolone go great with the flavors of the pork.
The bread is just like a cheesesteak: it should be on an Italian "hoagie" style roll. Crunch/hard on the outside and extremely soft on the inside. Scoop out some of the inside for some more room for meat and cheese. Untoasted (if you can't find a proper roll and end up with something where the outside is soft, toast it whole before slicing). The hard outside is essential to keep the sandwich together and the roast pork is way juicer than a cheesesteak so it will soak through to a degree.
My version is a pork roast salted and seasoned to taste. Make a broth of chicken stock and season with oregano. After roasting thinly slice the pork and soak in the broth. You can finish the sandwich with either broccoli rabe or Anaheim peppers. Of course some good quality provolone cheese. Since we can't buy quality rolls here we bake our own version of a Philly roll. Can't duplicate that roll but we make one very acceptable. I have eaten this sandwich at DiNics in the Philly terminal during my travels. The sandwich they create is unbelievable. Now i have to go out and look for a pork roast, you gotme started.
I found this recipe on line and gave it ago,,,,
pork butt,butterflied,seasoned,tied and first went with the slow cooker and it was too slow and then into the oven.
blanched the broccoli rabe and then sauté with some garlic,,,,
sliced, loaded into the roll, provolone,rabe and a few slices of fennel on top,,,
turned out pretty freakin delicious
if I can find the recipe I used I will post it
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