There is a sandwich in Philly that is famous and all sorts of amazing. And no, it’s not the cheese steak. It’s the Italian Roast Pork. Possibly the most famous to do it, is tommydinics . I decided I’d give it a go with my own Quirky Spin. I smoked the fresh ham from carolinabutchershop on my trusty pitbarrel Classic. Rubbed it with a plethora of herbs, like parsley, rosemary, thyme, oregano, ground fennel, salt and garlic. The next day it hit the cooker until there was a nice bark forming and then into a pan with red wine, broth, some crushed tomatoes and aromatics. Then after it braised, I took it off and let it cook in the fridge overnight for easier slicing. The wait was very difficult. Today I sliced it up. Sautéed the broccoli rabe with garlic, salt, red pepper flakes in olive oil. The meat is sliced thin, dipped in the leftover braising liquid, and placed upon a good Italian roll already layered with sharp provolone. Then top it with that broccoli rabe and it just works so well. I did a lot of research and tried to get it as close to DiNic’s as I could. I’ve never had it though, so I’m not sure. I will say it was one of the best sandwiches I’ve had. So, that’s a good sign.
Used my endgrainusa cutting board.
Fresh ham from carolinabutchershop
Recipe coming soon!