The other famous Philly sandwich!
South Philly has been and still is, Italian food haven. Old fashioned Italian restaurants, delicatessens, sup shops, cheese steak shops, Italian ice stands and pizzerias can be found all over South Philly. Philadelphia is a city where big honest portions of food can still be found at restaurants. When I was a cook in Philadelphia, the motto was "If it does not look like a good portion, add more!" That Philadelphia cook's motto is still a tradition in today's age. That motto is a very good standard for satisfying hungry customers. Many chefs have lost sight of the fact that customers want to be fed. Not every customer wants to experience a chef's tiny portion creation. Many modern chefs create food that may seem fancy to a novice diner, but the ingredients are commonplace in other regions of the world. Many fusion creations are prime examples of tiny food that is nothing more than a rip off. Nearly any home cook who enjoys playing with food can create artistic looking tiny portion entrees. Sitting around and playing with food is not what old school Philly food is all about. Philadelphia had a very mean reputation a few decades ago. People actually were scared to go to Philadelphia. Philadelphia residents had a mean streak a mile wide back in those days. What am I saying? Philly still is a mean tough town! Philadelphia people work hard, play hard and being tough is requirement. If a person looks like a victim, they get treated like a victim in Philly. Cursing and swearing is a standard for communicating in Philly. When I lived in Philly, every other word spoken seemed to be a "F-Bomb" with an "A" attached. While at a Flyer's hockey game, when a fight broke out on the ice, blood thirsty Flyer's fans got on their feet and screamed pleasantries like "Kill the M___ F___! At Phillies baseball games, the fans yelled stuff that was so rotten, that the visiting team players often made the mistake of trying to get into the stands to go one on one with a loud cursing Phillies fan. The bloodthirsty fans in the stands then all took on the visiting player as one and even more obscenities could be heard! Philly is tough! An Italian Roasted Pork Sandwich is a big, bad, mean, tough South Philly sandwich! Italian herb and garlic flavored wet juicy sliced roasted pork is piled high on a good Italian Roasted Pork Sandwich. If it does not look right, put more roasted pork on the sandwich! The South Philly Italian Roasted Pork Sandwich in the pictures above does look right! Sauteed broccoli rabé is one of the required ingredients for a Philly Italian Roasted Pork Sandwich, but sauteed spinach is an option. Many people like sauteed spinach on this sandwich. Die hard traditional Philly food fans do prefer broccoli rabé. Provolone cheese is the standard cheese for a Philly Italian Roast Pork Sandwich. Any other kind of cheese that an Italian sandwich shop has to offer can be requested for this sandwich. I used pecorino romano on the sandwich in the pictures. Just enough romano was sprinkled on the roasted pork to add flavor. A little bit of romano cheese goes a long way.
South Philly Italian Roasted Pork: The size of the roast in this recipe is more than enough for making a large sandwich! Any leftovers can be snacked on. Cut a large piece of pork shoulder that weighs 16 ounces. Brush the roast with blended olive oil. Rub 6 minced cloves of garlic on the roast. Season the roast with sea salt and black pepper. Sprinkle 1 teaspoon of onion powder on the roast. Generously coat the roast with equal amounts of these Italian herbs: - sage - basil - oregano - rosemary (optional) - crush dried red pepper (optional) Place the Italian pork roast on a roasting pan. Add enough water, so the bottom of the pan has a 1/2" layer of liquid. Slow roast the pork shoulder in a 275º oven. Add water occasionally, so the pan does not become dry. Roast till the pork becomes fully cooked and till it becomes a golden brown color. A probe thermometer should read 155º to 165º for well done temperature pork. Remove the pan from the oven. Set the pork roast aside. Deglaze and pour the pork roast juices from the roasting pan into a saute pan. There should be about 1 1/2 cups of pork jus in the saute pan. Add water if there is not enough jus. Place the saute pan over very low heat. Slice the Italian roasted pork. Place the roasted pork slices in the pork jus, just before making the sandwich.
Broccoli Rabé: Heat a saute pan over medium/medium low heat. Add 1 1/2 tablespoons of olive oil. Add 2 thin sliced garlic cloves. Saute till the garlic turns a golden color. Add 5 or 6 stalks of broccoli rabé. Saute till the broccoli rabé becomes al dente. Add sea salt and black pepper. Add 2 ounces of the pork jus from the other pan. Keep the broccoli rabé warm over very low heat.
South Philly Italian Roasted Pork Sandwich with Broccoli Rabé: Sprinkle a few pinches of provolone cheese or your favorite Italian cheese over the hot sliced roasted pork in the saute pan. Cut a 10" to 12" long Italian sub roll and split the roll in half. Heat the sub roll in a 350º oven. Place the hot sub roll on a cutting board. Place a layer of the broccoli rabé and garlic on the sub roll. Use tongs to mound the cheese coated wet Italian roasted pork a mile high on the sandwich! Spoon some of the pork jus over the roasted pork. Place the top half of the sub roll on the sandwich and tack it in place with long frill toothpicks or thin fancy bamboo skewers. Place the South Philly Italian Roasted Pork Sandwich with Broccoli Rabé on a plate. Garnish the plate with roasted red pepper and an Italian parsley sprig or a garnish of your choice.
Make this sandwich big. Pile the wet juicy Italian roasted pork a mile high. That is what Philly style cooking is all about! Yum! Ciao Baby! ... Shawna
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