AI-generated image
Philadelphia roast pork sandwich
Garlicky slow-roast pork with broccoli rabe and sharp provolone
AmericanMany Philadelphians quietly prefer this to the cheesesteak: thinly sliced roast pork shoulder soaked in its garlic and herb juices, with bitter sautéed broccoli rabe and sharp provolone in a seeded Italian roll. It comes from the Italian markets of South Philly and the stalls of the Reading Terminal Market, where it is lunch for market workers. Chef's tip: slice the pork very thin and dunk it back in the hot juices; that soaking is what makes the sandwich.
- Total time
- 230 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pork
- 3 ⅓ lb boneless pork shoulder
- 8 cloves garliccrushed
- 2 tbsp fresh rosemarychopped
- 1 tsp fennel seedscrushed
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 cups chicken stock
- 1 tbsp white wine vinegar
For the sandwich
- 2 cloves garlicsliced
- ½ tsp chilli flakes
- 2 tbsp olive oil
- 7 oz sharp provolonesliced
- 8 seeded Italian rollssplit
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix the 8 cloves garlic, 2 tbsp fresh rosemary, 1 tsp fennel seeds, 1 tsp dried oregano, 2 tsp salt, 1 tsp black pepper and 3 tbsp olive oil into a paste and rub all over the 3 ⅓ lb boneless pork shoulder. Cover and marinate in the fridge for at least 4 hours or overnight.
10 minStep 2: Heat the oven to 325°F (275°F fan). Put the pork in a roasting tin, pour in the 2 cups chicken stock and 1 tbsp white wine vinegar, cover with foil and roast for 3 hours.
180 minStep 3: The pork is done when it is very tender and the thickest part reads at least 160°F (it will be far above that). Lift it out, rest 20 minutes, and skim the fat off the juices in the tin.
20 minStep 4: Meanwhile blanch the 14 oz broccoli rabe (cime di rapa) or tenderstem broccoli in boiling salted water for 2 minutes, drain, and fry with the 2 cloves garlic and ½ tsp chilli flakes in the 2 tbsp olive oil for 4 minutes until tender.
8 minStep 5: Slice the pork as thinly as you can and return it to the hot juices. A common mistake is slicing it thick; it needs to fold and soak.
10 minStep 6: Lay 7 oz sharp provolone in each of the 8 seeded Italian rolls, pile on dripping pork and greens and spoon over a little more juice.
5 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 42 g
- Carbs
- 40 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does philadelphia roast pork sandwich take?
- About 230 minutes in total: 30 minutes to prepare and 200 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fennel seeds?
- Aniseeds, same amount (a stronger liquorice taste).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian