South Philly Italian Roast Pork Sandwich

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
36 to 40 sandwiches

This sandwich is a variation on one that Steve Kline, general manager for Metz at this school district, once sampled at Citizens Bank Ballpark, in Philadelphia. “It’s something a little bit different,” Kline says, “and we already receive USDA commodity pork, so it was a natural.” He admits that the broccoli rabe is sometimes a difficult sell to students, but since sandwiches are made to order, customers can leave that off. “But the key to a great sandwich,” he adds, “is a good sharp provolone.”

Ingredients

1 18- to 22-lb. USDA pork blade roast
5 tbsp. chopped garlic
5 tbsp. chopped dried rosemary
5 tbsp. chopped fresh parsley
2 tbsp. salt
2 tsp. fresh cracked black pepper
4 tbsp. olive oil
4 lb. broccoli rabe
Salt as needed
5 qt. water
¾ cup olive oil
½ to ¾ tsp. red pepper flakes
4 to 5 garlic cloves, chopped
Salt to taste
36 to 40 crusty Italian hoagie rolls
2 ½ lb. sliced sharp provolone cheese

Steps

  1. Put pork roast on cutting board. Mix next six ingredients in bowl. Score top of roast to allow some of rub mixture to get into meat. Rub mixture over all exposed surfaces of meat.
  2. Place roast in roasting pan on roasting rack. Place in oven and cook at 500°F for 30 minutes. Turn oven down to 275°F and roast for 2 ½ to 3 hours.
  3. Remove pork from oven; let set 30 minutes. Slice thin. Reserve juices that accumulated in roasting pan.
  4. For broccoli rabe: Wash thoroughly and cut about ½ inch off bottom of stems. Cut florets off top and set aside.
  5. Bring 5 quarts salted water to a rolling boil. Add broccoli rabe leaves and stems and cook about 1 ½ minutes, then add florets and cook until tender, about 5 to 7 minutes. Remove broccoli from boiling water and drain, but reserve about ¼ to ½ cup of cooking liquid.
  6. In deep sauté pan, heat olive oil, red pepper flakes, garlic and salt as needed over medium heat. Once garlic begins to sauté, sauté about 2 minutes, until very lightly browned, then add drained broccoli rabe. Sauté about 3 to 5 minutes longer, then add cooking liquid from pot. This should look a little soupy.
  7. To assemble: Slice roll most of way through, then toast if desired. Add slice of sharp provolone cheese, then top with about 8 ounces hot meat. Top with broccoli rabe generously, if desired, and serve.
Source: Pennsbury School District, Metz Culinary Management (Pennsylvania)

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources