A couple of weeks ago we took a quick run to Philadelphia. While there, we stopped by Reading Terminal Market. My husband, for the cheesesteak, myself, for the pork and greens sandwich at Tommy Dinic’s. When we road trip, it’s always, in some way, about food.
The problem with traveling for iconic food, is that when you get back home the craving hits again. Hard. Then you are left with the memories, and a strong desire to recreate a dish that you aren’t sure how to construct. Therefore, you improvise. So, improvise we did.
We started at the local farmer’s market, looking for greens. We found plenty.
While I did not find the broccoli rabe that I went there for, I did, in fact, find spigariello, or broccoli leaves, from Canticle Farm, so I went with that. I was not disappointed. I grabbed a package of dill havarti from Eden Valley Creamery as well, but what I was most excited about, was a sprout grower called Life Force Microgreens, which had every kind of sprout imaginable. I chose broccoli sprouts for salads, pea sprouts for smoothies, and my personal favorite, the leek sprouts, which takes center stage on this particular sandwich. The sandwich. It starts with roast pork, slow roasted in the crock pot all day long. Add greens, which are high in beta carotene, and cheese, because it’s mandatory, and now I’ve got your attention, don’t I? For a final burst of flavor, leek sprouts. A simple delicious sandwich that you can toss in the crock pot in the morning, and have a fantastic dinner in the evening when you get home. Okay, now that I’m sure to have whetted your appetite, here’s what you’ll need:
- Angel Rolls
- 4 lbs.Pork Loin
- 2 tbsp. Chopped Garlic
- 2 tbsp. Avocado Oil
- Splash of Balsamic Vinegar
- Tsp. Red Pepper Flakes
- Bunch of Spigariello
- 2. oz Dill Havarti
- 2. oz Dubliner (optional)
- handful of Leek Sprouts
Cook pork loin in slow, on high for 6-8 hrs or until done, with chopped garlic, avocado oil, balsamic vinegar, and red pepper flakes. When mostly cooked throw in spigariello, cook until tender. Shred pork, top with shaved Dubliner, and a handful of leek sprouts.
Finish with the shaved dill havarti, a few more leek sprouts, and savor.
Are you ready to give this sandwich a try? Keep in mind, if you do you might find yourself craving it every couple of weeks. Let us know if you too, deem it the best pork and greens sandwich you’ve ever encountered. Leave us a comment or post on insta. Don’t forget to #canigetaramen. Thanks for reading!
