Philadelphia Roast Pork Sandwich Recipe

​​​​​​This recipe predates the original cheesesteak sandwich when roast pork was the go-to, a local gem that Philly likes to keep to itself. This is a true pioneer that starts with Hillshire Farm® Carved Pork Belly and finishes as one of the best sandwiches of all time. 

Philadelphia Roast Pork Sandwich Recipe

Philadelphia Roast Pork Sandwich-image 4-3.jpeg

Ingredients

Serves
1 Sandwich

Philadelphia Roast Pork Sandwich

4 cups

Chicken Stock

¼ cup

Minced Garlic, dry

½ cup

Oregano, dry

1 tsp.

Fennel Seed, ground

1 tsp.

Red Chili Flakes

1 each

Steak Roll, 8-inch, hinge cut

3 oz.

Sharp Provolone Cheese, 2-3 slices

6 oz.

Italian Pork Belly for Sandwiches

¾ cup

Sauteed Broccoli Rabe

2 oz.

Liquid from Italian pork

Sauteed Broccoli Rabe

½ cup

Olive Oil

12 cloves

Garlic, fresh chopped

2 cups

Fennel, fresh, core removed, sliced thin

2 cups

Red Bell Pepper halved and seeded. sliced

1 Tbsp.

Red Chili Flakes

6 lbs.

Broccoli Rabe, woody ends of stalks trimmed. Chopped ¼ -inch

8 tsp.

Salt

4 tsp.

Black Pepper, fresh cracked

2 cups

Chicken Stock

Show ingredients

Directions

For the Italian Pork Belly

  1. Preheat an oven to 375°F.
  2. Combine the pork belly, stock, herbs and spices in an appropriately sized metal hotel pan.
  3. Cover with aluminum foil and bake in the oven for 15-20 minutes or until meat reaches 165°F. Hold warm (165°F - 180°F) for service.

For the Broccoli rabe

  1. If a large rondeau is not available, work in batches with ¼ of each ingredient in each batch.
  2. Add the olive oil to a large sauté pan over high heat.
  3. When the oil is hot, add the garlic and swirl constantly until it starts to brown.
  4. When the garlic starts to brown add the fennel, red peppers and onion. Season with salt and pepper and sauté these ingredients until they begin to soften.
  5. Add the red chili flakes and continue to sauté the ingredients for a few seconds.
  6. Add the broccoli rabe, salt and pepper and toss over high heat until well blended with the other ingredients.
  7. Add the chicken stock and let it simmer in the pan for 30 seconds.
  8. Spread onto a parchment-lined sheet pan to rapidly chill the sauteed broccoli rabe. Hold refrigerated and covered for service.
Meal
Dinner
Lunch