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From @Bon Appétit

Tommy DiNic's Roast Pork Sandwich

5 hr · Serves 6

5 hrtotal
45 minhands on
26steps
6servings

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Ingredients

For the spice mix

  • 1 tbsp dried rosemary
  • 1 tbsp dehydrated onion
  • 2 tbsp granulated garlic
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp dried parsley
  • 2 bay leaves, crushed

For the pork

  • 3 fresh hams (about 5 lb / 2.3 kg each), boned out and tied
  • 1/2 yellow onion, peeled
  • 2 tbsp pickled pepper brine
  • 1 piece pig skin
  • 2 tbsp kosher salt
  • 1/2 cup rendered beef fat
  • 2 tbsp soy sauce
  • 4 cups water

For the broccoli rabe

  • 2 bunches broccoli rabe, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper
  • 3 cloves fresh garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp Pecorino Romano cheese, grated

To assemble

  • 6 Italian rolls, split lengthwise
  • 1/2 lb sharp Provolone cheese, thinly sliced
  • 1 cup pan juices from the pork

Method

For the spice mix

  1. Mix the dried herbs, garlic, peppers, and bay leaves together in a small bowl until evenly blended.

For the pork

  1. Place the fresh hams in a large roasting pan along with the onion half and pig skin.

  2. Pour the pickled pepper brine over the hams, then season generously with salt and the spice mix, pressing it into the meat.

  3. Turn the hams over, season the other side with salt and spice mix, cover, and chill overnight in the refrigerator.

    Then 1440 min of waiting

  4. Pre-heat the oven to 500°F (260°C).

  5. Place the roasting pan in the preheated oven and roast for 20 minutes.

    Then 20 min of waiting

  6. Carefully pour the rendered beef fat over the top of the hams to assist in browning.

  7. Return to the oven for 1 minute to color the bottom of the pan.

    Then 1 min of waiting

  8. Drizzle the soy sauce over the hams and return to the oven for 1 minute to reduce.

    Then 1 min of waiting

  9. Pour 2 cups of water into the pan, scraping the fond off the bottom with a fork to build the broth.

  10. Turn the hams to expose light spots to the air and pour in the remaining 2 cups of water along with any extra spice mix.

  11. Lower the oven temperature to 250°F (120°C) and roast until the internal temperature reaches 130°F (55°C), 4–5 hours.

    Then 240 min of waiting

  12. Remove the hams from the pan, let them cool completely, then chill in the refrigerator overnight.

    Then 1440 min of waiting

  13. Remove the twine and outer fat layer from the chilled hams.

  14. Slice the pork as thinly as possible on a meat slicer or with a very sharp knife.

For the broccoli rabe

  1. Pre-heat the oven to 400°F (200°C).

  2. Submerge the chopped broccoli rabe in a sink full of cold water to thoroughly wash away any dirt.

  3. Lift the greens out of the water into a deep baking pan, leaving a small amount of clinging water to help steam.

  4. Season with salt, black pepper, crushed red pepper, minced garlic, and drizzle with olive oil.

  5. Cover the pan tightly with aluminum foil and bake for 15 minutes.

    Then 15 min of waiting

  6. Drain any excess water, sprinkle with the grated Pecorino Romano cheese, and toss to combine.

To assemble

  1. Heat the saved pan juices in a wide pot or steam table insert over medium heat until hot.

  2. Submerge the thin slices of cold roast pork into the hot pan juices for 30 seconds to heat through.

  3. Place a layer of sliced sharp Provolone cheese inside each split Italian roll.

  4. Layer the warm roast pork on top of the cheese, then top generously with the prepared broccoli rabe.

  5. Ladle extra hot pan juices over the sandwich filling before closing and serving.

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