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 Any "rules" for roast pork?

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ScreamingChicken

  • Total Posts: 4710
  • Joined: 11/5/2004
  • Location: Stoughton, WI
Any "rules" for roast pork? Thu, 09/17/09 12:42 PM (permalink)
joerogo


Roast pork with provolone and rabe. 
 

 
This is one serious good sandwich.  The pork was fall apart tender with lots of garlic.  Life is good.


It looks like the bread is untoasted and the cheese is still fairly firm.  Are these requirements for a traditional roast pork sandwich?  Or is it OK to toast the bread and/or melt the cheese a little?  Can I put ketchup on it?
 
Brad
 
#1
    Greymo

    • Total Posts: 3660
    • Joined: 11/30/2005
    • Location: Marriottsville, MD
    Re:Any "rules" for roast pork? Thu, 09/17/09 1:08 PM (permalink)
    Add sharp provone to the to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. Mnja!   (And anyone who would think of ketchup on this masterpiece might better enjoy a burger at McDonald's.):D]
     
    #2
      Foodosaurus

      Re:Any "rules" for roast pork? Thu, 09/17/09 1:09 PM (permalink)

                                            ~*~*~*~*THIS IS A JOKE*~*~*~*~

      Of course you can put ketchup on it.... It's not a hot dog!
       
      #3
        enginecapt

        • Total Posts: 3486
        • Joined: 6/4/2004
        • Location: Fontana, CA
        Re:Any "rules" for roast pork? Fri, 09/18/09 8:25 PM (permalink)
        Brad_Olson




        It looks like the bread is untoasted and the cheese is still fairly firm.  Are these requirements for a traditional roast pork sandwich?  Or is it OK to toast the bread and/or melt the cheese a little?  Can I put ketchup on it?
         
        Brad


        Here are the rules:

        1. Keep that nasty broccoli as far away from the sandwich as possible.
        2. Grill the bread off with garlic butter.
        3. Melt that frikkin cheese.
        4. Add a little Pico Pica hot sauce.

         
        #4
          Greymo

          • Total Posts: 3660
          • Joined: 11/30/2005
          • Location: Marriottsville, MD
          Re:Any "rules" for roast pork? Fri, 09/18/09 8:35 PM (permalink)
          You have managed to change the whole sandwich.  I bet that you have never eaten one . I believe we were discussing  the famous roast pork with rabe sandwich but I may be wrong.
           
          #5
            badbyron722

            • Total Posts: 307
            • Joined: 5/25/2009
            • Location: Spartanburg, SC
            Re:Any "rules" for roast pork? Mon, 09/21/09 5:37 PM (permalink)
            What is rabe? Looks kind of like spinich.
             
            #6
              harriet1954

              • Total Posts: 1084
              • Joined: 3/29/2003
              • Location: Edgewater Park, NJ
              Re:Any "rules" for roast pork? Tue, 09/22/09 7:57 PM (permalink)
              Here is my roast pork with provolone from Tony Luke's at Citizens Bank Park, 9/15/09 (please note I do not eat "greens" on roast pork. It's just my preference). Please excuse the cellphone picture:
               

               
              The cheese is not melted and the bread is not toasted. This is a traditional roast pork without greens.
               
              And here is my DELICIOUS (I thought it better than the above) same sandwich at DiNic's in Reading Terminal Market, 7/3/09:
               

               
              Again, cheese not melted and bread not toasted. And of course, sharp provolone.
               
              For those who don't understand about the traditions and makings of this sandwich, please visit my hometown, Philadelphia, Pennsylvania, partake of the real thing, talk to some people, and understand why you CAN'T change it.
               
              It's regionalism.
               
              #7
                joerogo

                • Total Posts: 4462
                • Joined: 1/17/2006
                • Location: Pittston, PA
                Re:Any "rules" for roast pork? Tue, 09/22/09 8:13 PM (permalink)
                Brad_Olson,  This was my first Traditional Philly Roast Pork.  It is a very wet sandwich(like Chicago Beef), so putting the cheese on first protects the bun.  The heat from the meat melts the cheese as you eat it. 
                 
                Ketchup?  Isn't that the red stuff that Wisconsin people put on their Pizza?
                 
                #8
                  Michael Hoffman

                  • Total Posts: 17796
                  • Joined: 7/1/2000
                  • Location: Gahanna, OH
                  Re:Any "rules" for roast pork? Tue, 09/22/09 9:14 PM (permalink)
                  badbyron722


                  What is rabe? Looks kind of like spinich.

                  Broccoli rabe is also known as rapini. It's a bitter green that loses its bitterness with blanching, while retaining it's wonderful flavor.
                   
                  http://www.gourmetsleuth.com/broccolirabe.htm

                   
                  #9
                    sonjaab

                    • Total Posts: 193
                    • Joined: 6/15/2005
                    • Location: Syracuse, NY
                    Re:Any "rules" for roast pork? Sun, 09/27/09 2:10 AM (permalink)
                    Drool..............A hot (aka warm) roast pork from Di-Nics (Philly or Jersey) or Johns Pork (Philly) with provalone and rabe would be delish right now!

                    But sadly I am sitting in Syracuse right now!
                     
                    #10
                      boyardee65

                      • Total Posts: 1457
                      • Joined: 8/28/2005
                      • Location: Surprise, AZ
                      Re:Any "rules" for roast pork? Sun, 09/27/09 2:32 AM (permalink)
                       We can't get anything like this here in Alaska. (alas) I have to make it here at home! I don't really like broccoli or rabe so I'll skip it. Great pictures though.

                        As far as I know there are no rules to putting katsup on anything other than a hot dog. Only mustard will do!!!!!
                       
                      #11
                        jmckee

                        • Total Posts: 1172
                        • Joined: 11/26/2001
                        • Location: Batavia, OH
                        Re:Any "rules" for roast pork? Tue, 09/29/09 10:28 AM (permalink)
                        Michael Hoffman


                        badbyron722


                        What is rabe? Looks kind of like spinich.

                        Broccoli rabe is also known as rapini. It's a bitter green that loses its bitterness with blanching, while retaining it's wonderful flavor.
                         
                        http://www.gourmetsleuth.com/broccolirabe.htm


                        Also known as broccoli di rape. Blanching and sauteing quickly in olive oil and garlic makes it something fabulous.
                         
                        #12
                          Michael Hoffman

                          • Total Posts: 17796
                          • Joined: 7/1/2000
                          • Location: Gahanna, OH
                          Re:Any "rules" for roast pork? Tue, 09/29/09 10:50 AM (permalink)
                          jmckee


                          Michael Hoffman


                          badbyron722


                          What is rabe? Looks kind of like spinich.

                          Broccoli rabe is also known as rapini. It's a bitter green that loses its bitterness with blanching, while retaining it's wonderful flavor.
                           
                          http://www.gourmetsleuth.com/broccolirabe.htm


                          Also known as broccoli di rape. Blanching and sauteing quickly in olive oil and garlic makes it something fabulous.

                          Add some cannellini beans when sauteing and serve it with some hot and sweet Italian sausage for a very satisfying meal.
                           
                          #13
                            crazybob

                            • Total Posts: 55
                            • Joined: 8/11/2008
                            • Location: Williamsport, PA
                            Re:Any "rules" for roast pork? Fri, 10/2/09 8:10 AM (permalink)
                            I see that roast pork is 6.25 @ Tony Luke's, & 8.25 @ Campo's. (googled).

                            What's the favorite condiments to put on it besides rabe?
                             
                            #14
                              Foodosaurus

                              Re:Any "rules" for roast pork? Fri, 10/2/09 8:21 AM (permalink)

                              You can order it with Spinach instead of Rabe at Tony Luke's.  The meat and the greens are so moist that you don't really need anything else on it.
                               
                              #15
                                eruby

                                • Total Posts: 585
                                • Joined: 2/28/2008
                                • Location: Carroll County, People's Republic of Maryland
                                • Roadfood Insider
                                Re:Any "rules" for roast pork? Fri, 10/2/09 8:43 AM (permalink)
                                Foodosaurus


                                You can order it with Spinach instead of Rabe at Tony Luke's.  The meat and the greens are so moist that you don't really need anything else on it.
                                John's Roast Pork (not far from Tony Luke's) only has spinach, no rabe.  It's among my favorite sandwiches anywhere. 

                                 
                                #16
                                  Foodosaurus

                                  Re:Any "rules" for roast pork? Fri, 10/2/09 1:06 PM (permalink)

                                  I just had this for lunch: http://img203.imageshack....pg%5B/IMG%5D%5B/URL%5D" target="_blank" rel="nofollow">

                                  It was from Pure Pizza in Berlin, CT.  http://www.purepizzaberlin.com/ It was on their weekly specials:

                                  Porketta and Broccoli Rabe Grinder - $7.95
                                  Succulent hot thinly sliced porketta au jus with garlic sautéed broccoli rabe and provolone cheese on an
                                  authentic Arthur Avenue Baking Company grinder roll delivered fresh daily.

                                  Not exactly the same as I remember from Tony Luke's, and not nearly as messy.  But it was a great lunch, and I would order it again if they offered it.
                                   
                                  #17
                                    Sorbet

                                    • Total Posts: 8
                                    • Joined: 10/2/2009
                                    • Location: Oakland County, MI
                                    Re:Any "rules" for roast pork? Fri, 10/2/09 2:13 PM (permalink)
                                    The bread should be toasted as it would give another texture dimension to an otherwise delicious looking sandwich. I might opt for some hot sauce too!

                                    Can we make it tempeh instead of pork..laughs..just kidding.
                                     
                                    #18
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