Philadelphia Roast Pork Sandwich
Philadelphia Roast Pork Sandwich Say it: ROHST PORK SAND-wich
The Philadelphia roast pork sandwich is the city's other great sandwich: thin slices of herb-roasted pork loin piled into a crusty long roll with sharp provolone and bitter broccoli rabe, then finished with a splash of the pork's own juices. It is sold in corner delis and at Italian market stalls all over South Philadelphia and eaten as a hearty lunch. The meat is garlicky and juicy, the cheese is tangy, the greens are slightly bitter and chili-hot, and the soaked bread ties it all together.
Philadelphia Roast Pork Sandwich
Philadelphia Roast Pork Sandwich
Pronounced ROHST PORK SAND-wich
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Roast pork
Broccoli rabe
To assemble
Method
Heat the oven to 375°F (190°C). Pat the pork loin dry, then poke small slits all over it with a paring knife and push a garlic sliver into each one.
Rub the loin with the olive oil, then press on the crushed fennel seeds, rosemary, salt and pepper so the surface is evenly coated.
Set the pork in a roasting pan and brown it over medium-high heat on the stovetop, turning every couple of minutes, until golden on all sides, 6 to 8 minutes.
Pour the wine into the pan around the meat and roast for 45 to 55 minutes, until a thermometer in the thickest part reads 140–145°F (60–63°C) and the juices run clear with a faint blush of pink. Add a splash of water if the pan dries out.
Lift the pork onto a board, tent loosely with foil and rest for 15 minutes. Meanwhile, set the roasting pan over medium heat, add 1/2 cup (120 ml) water, scrape up the browned bits and simmer for 2 minutes to make a thin jus; keep it warm.
Bring a large pot of salted water to a boil, drop in the broccoli rabe and cook for 2 minutes, until the stems just bend and the color deepens. Drain well.
Warm the olive oil in a wide skillet over medium heat, add the sliced garlic and cook for 1 minute until fragrant but not brown, then stir in the red pepper flakes and the drained rabe.
Toss the rabe for 4 to 5 minutes, until tender, glossy and lightly charred at the edges, then season with the salt and keep warm.
Slice the rested pork thinly against the grain. Split the rolls, lay the pork in generously, top with provolone and let it soften over the hot meat (or flash under a broiler for 30 seconds).
Pile the broccoli rabe on top, spoon over a little jus, and dip the cut side of the top roll briefly in the jus before closing the sandwich. Serve at once with the remaining jus for dipping.
Regional variant: Roast Pork with Garlic Spinach (Pork Sandwich with Spinach)
Many Philadelphia shops swap the broccoli rabe for spinach. Use 1 1/2 lb (680 g) washed baby or bunch spinach instead, skip the blanching, and wilt it in the garlic and red pepper oil for just 2 to 3 minutes until collapsed and glossy. Drain off any excess liquid before piling it on the pork so the roll stays crisp.
Cook's notes
- Pull the pork at 140–145°F (60–63°C) and rest it — it stays juicy and slices cleanly instead of turning dry.
- Blanching the broccoli rabe for 2 minutes tames its bitterness; skip it only if you like the aggressive bite.
- Slice the pork only as you build each sandwich, so the meat stays moist and the bread doesn't go soggy.
Serve with
Extra pork jus for dipping, a pile of hot cherry peppers and an ice-cold beer or a glass of cold dry white wine.
Make ahead and storage
Roast and slice the pork up to 2 days ahead and refrigerate it in its jus; reheat gently in the jus, covered, so it stays moist. Cook the rabe up to a day ahead and reheat in a skillet.
