The roast pork sandwich is a Philadelphia classic, often overshadowed by the cheesesteak. This simple yet delicious sandwich features thinly sliced roast pork, warmed in its own juices, and served on a crusty hoagie roll. The traditional toppings include sharp provolone cheese and broccoli rabe, a slightly bitter green that adds a unique depth of flavor. The combination of these ingredients creates a sandwich that is truly greater than the sum of its parts.
This culinary exploration involved benchmarking several established roast pork sandwich purveyors in Pennsylvania. The first stop was DiNic’s in Reading Terminal Market, a location renowned for its traditional take on this iconic sandwich. DiNic’s version features a soft yet sturdy hoagie roll filled with thinly shaved provolone, succulent roast pork, and a generous helping of broccoli rabe.
Roast pork sandwich from DiNic's at Reading Terminal Market
While DiNic’s sandwich delivers a nostalgic punch, a touch of acidity and spice seemed to be missing. The next stop, Porco’s, offered a modern interpretation of the classic. Porco’s utilizes a broccoli rabe pesto, their signature roast pork, sharp provolone, and a charred ciabatta bun.
Modern roast pork sandwich from Porco's
Although Porco’s boasted higher-quality individual components, the overall sandwich lacked the cohesive harmony of DiNic’s. The different flavors competed rather than complementing each other, and the nostalgic charm of the traditional hoagie roll was absent.
Inspired by these experiences, a homemade version was crafted. The pork, sourced from a boneless picnic roast and a pork loin roast, was dry-brined overnight with salt to enhance moisture retention and flavor. A garlic-forward herb rub, featuring mashed garlic, black pepper, oregano, rosemary, and olive oil, further elevated the pork’s taste.
Pork loin and picnic roast being seasoned
The pork was roasted until reaching an internal temperature of 140 degrees Fahrenheit and then rapidly cooled in an ice bath to facilitate slicing. Homemade hoagie rolls, made with bread flour, yeast, salt, honey, olive oil, and milk, provided the perfect vessel for the sandwich.
Freshly baked hoagie rolls
The toppings included sharp provolone, sauteed broccoli rabe with long hot peppers for a touch of spice, and homemade pickled onions for acidity. The thinly sliced pork was warmed in its own juices and chicken stock before being piled onto the hoagie roll with the provolone, broccoli rabe, and pickled onions.
Sliced roast pork warming in its juices
The finished sandwich was wrapped in parchment paper to steam and meld the flavors together. This method also proved practical for transporting the sandwiches in Yeti Daytrip lunch boxes and a Camino tote for sharing with friends. The combination of the juicy pork, sharp provolone, slightly bitter broccoli rabe, spicy long hots, and tangy pickled onions, all nestled within a soft hoagie roll, created a truly exceptional roast pork sandwich.
Finished roast pork sandwich wrapped in parchment paper
This homemade version surpassed many of the roast pork sandwiches experienced in Philadelphia, proving that with careful attention to detail and quality ingredients, an exceptional sandwich can be created at home. This recipe is relatively simple to execute, and the results are undeniably rewarding.
