Tuesday, August 5, 2008

Rip Roarin' Roast Pork Sandwich with Broccoli Rabe and Provolone

Recipe courtesy Aaron McCargo, Jr.
Show: Big Daddy's House
Episode: Boy's Night In

2 pounds boneless pork loin
1/2 cup Big Daddy Rub, recipe follows
1 1/2 pounds fresh broccoli rabe, cleaned and roughly chopped
4 to 6 ciabatta rolls
1 pound provolone cheese, sliced
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh garlic, or jarred
1 tablespoon red pepper flakes



Preheat oven to 375 degrees F.

Rub pork loin with Big Daddy Rub and allow to sit at room temperature for 15 minutes. Place pork in a roasting pan fitted with a rack and roast in oven for approximately 1 hour until internal temperature registers 155 degrees F on an instant-read thermometer. Remove from oven and allow pork to rest for 5 minutes. Slice pork very thin.

In a large pot of boiling, salted water, cook broccoli rabe for 3 minutes. Strain from water and shock in a bowl of ice water to stop cooking. Drain from ice water onto paper towels.
Assemble sandwiches on ciabatta rolls layering sliced pork, blanched broccoli rabe and provolone cheese. Season with salt and pepper.

In a large skillet over medium heat, add oil, garlic and red pepper flakes. Cook until fragrant. Gently place sandwiches in pan and allow to toast for 3 minutes on each side until lightly browned. Remove from pan and serve.

Serving suggestions: Make a butter with garlic and red pepper, spread on bread and press in a panini press. Make a roasted garlic aioli to spread on bread while assembling sandwiches. Add Pickled Shallots to the sandwich.

Big Daddy Rub:
3 cups brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
2 tablespoons ground cumin
2 tablespoons hot chili powder
2 tablespoons cayenne
2 tablespoons freshly ground black pepper
2 tablespoons red pepper flakes

In a medium sized bowl, mix all ingredients until well combined.









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