Tommy DiNic's ★ 4.7
Tommy DiNic's in Philadelphia is the Reading Terminal Market counter that won America's best sandwich in 2013, a roast pork with rabe and sharp provolone for under 13 dollars.
Try: Roast pork sandwich
History
The roast pork sandwich is the Philadelphia natives' sandwich. While tourists queue at Pat's, locals walk into Tony Luke's, John's Roast Pork or DiNic's at Reading Terminal Market for slow-roasted pork shoulder, broccoli rabe and sharp provolone on a seeded roll. The dish traces to Italian-American South Philly between the wars: home cooks roasted weekly pork shoulders with rosemary, fennel and garlic and pressed leftovers into bread for lunch. DiNic's took the format to the Reading Terminal in 1980 and its sandwich was crowned best in America by the Travel Channel in 2013. The trio of slow-roasted pork, bitter rabe and sharp cheese is its own balanced act.
Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 2kg bone-in pork shoulder
- 6 cloves garlic, finely chopped
- 2 tablespoons fennel seed, crushed
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fine salt
- 1 tablespoon black pepper
- 3 tablespoons olive oil
- 500ml chicken stock
- 2 bunches broccoli rabe, trimmed
- 4 cloves garlic, sliced
- Pinch of red pepper flakes
- 200g sharp provolone, thinly sliced
- 6 long seeded Italian rolls
Method
- Mix garlic, fennel, rosemary, salt, pepper and 2 tablespoons olive oil into a paste. Rub all over the pork. Rest 30 minutes at room temperature.
- Heat the oven to 160C (325F). Place the pork in a roasting tin, add the stock, cover with foil, roast 3 hours until tender. Uncover for the last 30 minutes to brown the top. Rest 30 minutes, then slice paper-thin against the grain (a slicer or sharp knife will both work).
- Blanch the broccoli rabe in boiling salted water for 90 seconds. Drain and shock in cold water. Heat the remaining olive oil with the sliced garlic and pepper flakes; add the rabe and saute 4 minutes, seasoning lightly.
- Warm the sliced pork in the pan juices. Split the rolls. Lay provolone slices inside; pile pork over the cheese so it melts; finish with a generous mound of broccoli rabe. Press the top of the roll down and slice in half.
Tip from the editors. Slice the cold rested pork on a slicer or with a long carving knife. Warm slices in the jus just before assembly to keep the meat tender.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat philadelphia roast pork sandwich
Philadelphia roast pork sandwich in Philadelphia
John's Roast Pork ★ 4.8
Why locals love it: The 1930 South Philly counter at Snyder and Weccacoe that locals defend as the city's best roast pork while tourists queue at Pat's a mile north.
Tip: Closed Sundays. Go before 11:00 for lunch counter; cash and cards both work.
Tony Luke's ★ 4.6
Tony Luke's in Philadelphia is the 1992 South Philly counter on Oregon Ave with a 12-dollar roast pork Italian, the locals' answer to the cheesesteak tourist queue.
Try: Roast pork Italian
More cities are in research. Want philadelphia roast pork sandwich covered somewhere specific? Tell us where you want to eat.