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Sunday, February 2, 2014

A Roast Pork And Broccoli Rabe Sandwich Recipe That Would Make Tony Luke Jealous

Ingredients For Roast Pork:

5 pounds pork butt
4 tablespoons kosher salt
2 tablespoons dry basil
2 tablespoons dry oregano
4 tablespoons dry thyme
4 tablespoons crushed red pepper
4 tablespoons granulated garlic
2 tablespoons fresh parsley chopped
1 ounce fresh  rosemary chopped
1 1/2 cups beef stock
1 1/2 cups of Pepsi
1 1/2 cups of Budweiser beer 
1 cup olive oil
2 sprigs fresh rosemary
3 fresh garlic cloves, pressed
3 whole hot cherry peppers

Ingredients For Broccoli Rabe:

2 heads of broccoli rabe trimmed and scored on the bottom  
4 cloves fresh garlic, whole
4 tablespoon fresh garlic chopped
salt and pepper
crushed red pepper flakes
1/4 cup olive oil
1 cup of ice cubes
1 bowl ice water


Butterfly pork and score flesh and add all dry spices outside of the fat cap. Heat 1 cup of olive oil in a large saute pan and sear pork on all sides until a brown crust forms.  Remove pork and place in a deep roasting pan. Add whole hot cherry peppers, rosemary sprigs, garlic cloves, beer, Pepsi  and beef stock.  Cover with aluminum foil. Place in preheated oven  at 350 degrees for 4 hours. Remove pork from pan  and shred while hot. Strain and reserve liquid in pan.

Add 2 tablespoons of  salt to 1 gallon of boiling water. Blanch broccoli rabe for 1 minute, or until it becomes tender, but al dente, then shock in ice water until cool. Drain and pat dry. In a large saucepan heat 1/4 cup of olive oil and cook garlic cloves until golden brown. Remove cloves and immediately add chopped garlic and broccoli rabe. Saute for a few minutes, than add ice and crushed red pepper flakes . Cover on medium heat for 10 minutes until broccoli rabe is tender. Add salt and pepper to taste.

On a hoagie roll, place 5 ounces of roast pork and top with a shavings of a good quality Italian  imported sharp provolone and broccoli rabe.  

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