Making this tomorrow https://www.seriouseats.com/the-roast-pork-with-broccoli-rabe-and-provolone-sandwich. A couple of questions
Firstly, there no seasoning aside from salt in the rub but I’ve plenty of fresh thyme/ rosemary and dried herbs. Normal approach is always In Kenji We Trust but wondered if you thought adding the rub from here https://www.seriouseats.com/philly-roast-pork-sandwich-recipe-8605326 would add flavor.
Secondly, broccoli rabe is hard to find the UK. AI is either suggesting mustard greens/ tenderstem broccoli and I was thinking a minute of the two to get sweetness/ sharpness but wanted everyone’s opinion?
Cheers
by sertorioustb
5 Comments
That seasoning would be good. And you could use spinach, it won’t give you quite the same punch, but it will get you mostly there. Most places in Philly offer spinach as an option.
I can confirm the John’s Roast Pork recipe is yummy.
I didn’t see Kenji had a recipe for this, I made the one below two weeks ago and seriously the best sandwich I’ve ever eaten. It has herbs in the rub and I thought that was key. Another thing I attribute to it’s success was I made the pork broth myself, got some pork bones and trotters from the butcher dirt cheap and the jus was out of this world. I then used the leftover pork broth in Kenjis quick Pho recipe which was also a homerun
https://www.seriouseats.com/philly-roast-pork-sandwich-recipe-8605326
Escarole might be a good alternative. Bitter greens are so good.
The rub would be great.
I’m a little surprised broccoli rabe is hard to find in the UK, when I lived in continental Europe it was more common than it was in the US. It’s not just called rapini, I suppose?
As far as a substitute, I’m gonna zag on ya and say endive for the bitterness. Tenderstem broccoli / broccolini has the right texture but rapini is far more bitter.