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® Fully Cooked Sliced Pork Belly Topping and finishes as one of the best sandwiches of all time.

Ingredients

YIELD: 1 Sandwich

AMOUNT	MAIN INGREDIENTS
5 lbs.	*Hillshire Farm®* Fully Cooked Sliced Pork Belly Topping
4 cups	Chicken Stock
1/4 cup	Minced Garlic - Dry
1/4 cup	Oregano - Dry
1 tsp.	Fennel Seed - Ground
1 tsp.	Red Chili Flakes
1 each	Steak Roll, 8-inch - Hinged Cut
3 oz.	Sharp Provolone Cheese (2-3 slices)
6 oz.	Italian Pork Belly for Sandwiches
3 cup	Sauteed Broccoli Rabe
2 oz.	Liquid From Italian pork

Sub-Recipe Ingredients

Sauteed Broccoli Rabe

AMOUNT	MAIN INGREDIENTS
1/2 cup	Olive Oil
12 cloves	Fresh Garlic - Chopped
2 cups	Fennel, Fresh, Core Removed, Sliced Thin
2 cups	Red Bell Pepper - Halved & Seeded
1 Tbsp.	Red Chili Flakes
6 lbs.	Broccoli Rabe - Wooded Ends Of Stalk Trimmed & Chopped 1/4 -inch
8 tsp.	Salt
4 tsp.	Black Pepper, fresh cracked
2 cups	Chicken Stock

Directions

For the Italian Pork Belly

Step 1: Preheat an oven to 375°F.

Step 2: Combine the Hillshire Farm® Fully Cooked Sliced Pork Belly Topping stock, herbs and spices in an appropriately sized metal hotel pan.

Step 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.

Sub-Recipe Ingredients

Sauteed Broccoli Rabe

Step 1: If a large rondeau is not available, work in batches with 1/4 of each ingredient in each batch.

Step 2: Add the olive oil to a large sauté pan over high heat.

Step 3: When the oil is hot, add the garlic and swirl constantly until it starts to brown.

Step 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.

Step 5: Add the red chili flakes and continue to sauté the ingredients for a few seconds.

Step 6: Add the broccoli rabe, salt and pepper and toss over high heat until well blended with the other ingredients.

Step 7: Add the chicken stock and let it simmer in the pan for 30 seconds.

Step 8: Spread onto a parchment-lined sheet pan to rapidly chill the sauteed broccoli rabe. Hold refrigerated and overed for service.