Recipe: Porcetta sandwiches
I haven’t posted a recipe in a while. It’s mainly because most of the things I’ve been cooking lately are recipes going into my cookbook (which, I might add, is slated to publish in May). So, of course, in order to entice you to buy the cookbook, I can’t be posting them all over the web, right?
Well, here’s a recipe that isn’t going into my cookbook. Why? Because I’ve pretty much finished writing my cookbook! (Huzzah for that!) I did, however, make this on Sunday to feed some friends that came over to watch the Texans football game. (Our loss to the Patriots is not to be mentioned, please.) I was trying to come up for ideas on what to serve during the game, and I’d learned that the Pittsburgh Steelers serve an Italian roasted pork sandwich at their stadium. This sounded delicious and hearty, especially for a cold winter’s day (yes, it does get cold in Houston). I tried to find broccoli rabe for this dish but my unfortunate local grocery store did not carry any broccoli rabe. In fact, the employee said, “Broccoli what?” Sigh. But improvisation is the beast of the kitchen, and if “MasterChef” has taught me a damn thing, it’s how to improvise and smile while doing it.
So I used mustard greens instead, but I think I would try a different green next time if I still can’t find broccoli rabe since the mustard greens were a little too bitter and pungent for the finesse of the pork and provolone.
Roasting pork can pose a challenge even for some of the more experienced home cooks. I was worried the pork would turn out dry and untasty. This concern was escalated when my digital thermometer did not beep once it hit 135°F—apparently the beeping function was turned off—but to my gleeful delight, the pork still turned out moist, and the sandwiches were a hit (even though our Texans weren’t).