The Philly Roast Pork Sandwich
The other classic Philly sandwich.
Ethan ChlebowskiIngredients
Roast pork
- Boneless pork loin400-1200g~1-3 lb
- Olive Oil3 spoonfuls
- Salt1% by weight
- Black Pepper
- Dried oregano
- Rosemary
- chicken stock
Spicy broccoli rabe
- Garlic, sliced3 cloves
- Broccoli rabe, chopped1 bunch
- Hot cherry peppers, diced
- Olive Oila drizzle
- Salta sprinkle
Sandwich components
- Hoagie rolls
- Provolone
- Pickled onions
Method
Step 1: Dry brine the pork
Place a plate over a scale and note the weight of the pork. In a small bowl weigh out 1% salt by weight (ex. 13 g of salt for a 1.3 kg [~3 lb] piece of pork).
Place the pork on a baking sheet and sprinkle the salt over all sides of the pork until coated. Set the baking sheet uncovered into the fridge and let it overnight.
Step 2: Season & roast the pork
Preheat the oven to 400° F/205° C.
Add 10 cloves of garlic to a mortar and pestle with a sprinkle of salt and bash into a paste. Add the pepper, oregano, rosemary, and the olive oil and mix together.
Pull the pork out of the fridge and dab any moisture with a paper towel. Rub the herb mixture on the exterior of the pork.
Toss it into the oven and until the internal temp hits 145° F/ 63° C.
Depending on the size of your pork this could take anywhere from around 45 mins to 2 hours.
Step 3: Cool the pork
Remove the pork from the oven and let it rest for 10 minutes.
Pour any juices from the pan into a container and save them. These can be added to the chicken stock to reheat the pork
Prepare an ice bath. Add the whole pork to a bag and lower it into the water then seal the top. Let it cool for 15 minutes then dry it off and transfer to the fridge until you are ready to make the broccoli rabe and assemble sandwiches.
Step 4: Sauté the broccoli rabe
Chop the broccoli rabe, slice the garlic, and dice the long hots.
Add a generous drizzle of olive oil to a pan over medium heat. Add the garlic and peppers, and for 30-60 seconds.
Add the broccoli rabe with a pinch of salt and until cooked down, about 5-7 minutes. Remove from the pan and set aside.
Step 5: Warm the pork & assemble the sandwiches
When ready to make sandwiches, slice the pork with a deli slicer or a sharp knife.
Add the pork juices or chicken stock to a pan and add the slices of pork. until warmed through.
Serve on the sandwiches with broccoli rabe, sharp provolone, and pickled onions.
“As good as they are, the cheesesteak is not my favorite sandwich from Philadelphia, that designation belongs to the roast pork sandwich. It’s a hoagie roll with shaved sharp provolone, heaping amounts of thinly sliced roast pork, and topped with sautéed garlicky broccoli rabe.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
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FAQ
What kind of hoagie rolls should I use?
Check out my recipe here on Cook Well for hoagie rolls. If you don’t have time to make any just grab any kind at the store.
What cut of pork should I use?
I used a boneless picnic roast that is from the shoulder of a pig, which has more . The other cut I tried was the pork loin. The loin is a bit leaner but nice for slicing. Whichever you choose, the process of cooking it is the same.