Pork Sandwich w/ Broccoli Rabe and Provolone,Tomato and Mozzarella

South Philly Accent

The correct way to pronounce this dish is with a very italian, Sopranos kind of voice….”I’m havin’ a Pork Sang wit Brahkly Rob and a side of To-may-tah and Motz”.  It tastes better if you say it like that.  Anyway, I had a school meeting tonight so this was my version of  a quick dinner.  Go to the italian deli and get a pound (or 2) of roast pork, 1/4 pound of provolone, side of pork gravy, broccoli rabe and a nice italian roll.  It comes with a side of garlic breath but it’s worth it.

PORK SANDWICH:  Layer the pork in a baking dish and pour the gravy on top.  Heat through (on 350) and serve on the roll with a slice of provolone and some heated broccoli rabe on top.

TOMATO AND MOZZ:  I use vine tomatoes and take the flesh/seeds out and slice.  Toss with the Mozzarella, salt/pepper a drop of olive oil and basil.  Note:  I didn’t have fresh basil so I used some leftover pesto I keep in the freezer, however you can buy pesto in a jar and leave it in the fridge to add flavor anytime.

ORZO:   I always like to have some kind of starch so I boiled a cup of Orzo and tossed some spinach leaves and a couple of roasted peppers in there for color.  Add a drop of EV olive oil, salt/pepper and grated cheese (may need to add a little pasta water back in if it looks too thick) and Presto.  Note:  You can add some onion or garlic powder for flavor too.  I served this room temperature and let it sit in the pot with the rest of dinner so I could get ready to go out. 

What the Kids Can Help With:

  • Layer pork on baking dish and pour gravy on top.
  • Toss spinach and peppers into orzo and help add seasonings.
  • Set/clear table

Did You Know?

  • The Roast Pork sandwich is slowly taking over the spot as #1 sandwich in Philly leaving the cheese steak, dare I say it, 2nd place?
  • Some people from Maryland have been known to drive 100 miles for this $7 sandwich.
  • Tony Luke’s takes the winning prize for Best Roast Pork Sandwich
  • Philadelphia Inquirer – April 2, 2000:  In the waning months of John Bucci’s life, he pulled John Jr. aside for a serious talk. “Whatever you do,” he told his son, “I don’t care how drunk you are, I don’t care how in love you are, never give this recipe away. This is my family’s name. This is what’s important to me.” Bucci, of course, who died of cancer nine years ago today, was speaking of his recipe for roast pork.
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