Our take on this Philadelphia culinary attraction is brine-cured for up to 3 days in brown ale, salt, sugar, garlic, and thyme, then roasted to produce a tangy and juicy pork sandwich topped with the traditional broccoli rabe and sharp provolone cheese.
Active preparation time: 45 minutes
Total time: 1 hour, 45 minutes + 1–3 days for brining
Serves: 2
Beer Brine
1½ cup (12 fl oz/355 ml) brown ale
¼ cup kosher salt
2 Tbs white sugar
1 bay leaf
Small bunch of fresh thyme (about ½ oz/14 g)
1 small onion, diced
2 garlic cloves, whole
Boneless pork loin, up to 3 lb (1.4 kg)
Combine all the ingredients except the pork loin in a saucepan and bring to a simmer. Remove from the heat and add ice to double the volume of the brine. Doing so lets you use the chilled brine immediately. Stir until the ice melts.
Place the cooled brine and the pork loin in a 1-gallon (3.8-liter) resealable plastic bag. Place the bag in a shallow pan to prevent spills and place the pan in the refrigerator. Brine the pork loin, turning occasionally, for a minimum of 24 hours and up to 3 days.
Preheat the oven to 350°F (177°C). Remove the pork loin from the brine and place the loin in a shallow pan. Roast until the internal temperature reaches 145°F (63°C), 40–60 minutes depending on the size of the pork loin. Remove from the oven and let rest 10 minutes before slicing.
Sandwiches
2 bunches broccoli rabe
2 ciabatta rolls, halved
Mayonnaise
12 oz (340 g) pork loin slices
4 slices sharp provolone
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until tender, about 3–4 minutes. Drain.
To assemble the sandwiches, toast the ciabatta halves, then spread mayonnaise on each half. Top the bottom halves with warm sliced pork and broccoli rabe and melt the provolone on top. Finish with the top half of the ciabatta rolls.
Beer Suggestions: Pair with Humboldt Brown (Paso Robles, California), Surly Brewing Bender (Minneapolis, Minnesota), or Avery Ellie’s Brown Ale (Boulder, Colorado).