By Cuisine
Philadelphia Roast Pork Sandwich Recipe
Ingredients
Serves: 1 Sandwich
- 5 lbs. Hillshire Farm® Carved Pork Belly
- 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
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.
Directions
- Preheat an oven to 375°F.
- Combine the pork belly, stock, herbs and spices in an appropriately sized metal hotel pan.
- 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.
- If a large rondeau is not available, work in batches with ¼ of each ingredient in each batch.
- Add the olive oil to a large sauté pan over high heat.
- When the oil is hot, add the garlic and swirl constantly until it starts to brown.
- 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.
- Add the red chili flakes and continue to sauté the ingredients for a few seconds.
- Add the broccoli rabe, salt and pepper and toss over high heat until well blended with the other ingredients.
- Add the chicken stock and let it simmer in the pan for 30 seconds.
- Spread onto a parchment-lined sheet pan to rapidly chill the sauteed broccoli rabe. Hold refrigerated and covered for service.
- 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
- 2 cups
- Yellow Onion, diced small
- 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
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