Philadelphia Roast Pork
Philadelphia roast pork is a sandwich of slow-roasted pork, typically served with sharp provolone cheese and either broccoli rabe or long hots (Italian long hot peppers), on a crusty Italian roll. Though less famous than the cheesesteak, many Philadelphia food enthusiasts consider the roast pork sandwich the city's finest, combining Italian-American culinary tradition with locally developed preferences. The sandwich represents the working-class Italian heritage of South Philadelphia while achieving recognition among food critics nationally.[1]
Origins
[edit | edit source]The roast pork sandwich emerged from Italian-American South Philadelphia, where Italian immigrants brought traditions of slow-roasted meats. The specific Philadelphia configuration—pork shoulder roasted until tender, combined with sharp provolone and bitter greens—developed over generations. While Italian-American communities elsewhere produced similar sandwiches, Philadelphia's version achieved particular refinement.[1]
DiNic's at Reading Terminal Market gained national attention when celebrity chef Anthony Bourdain praised the roast pork sandwich, calling it one of the best sandwiches in America. This exposure introduced audiences beyond Philadelphia to a sandwich locals had always considered superior to the more famous cheesesteak.[1]
Preparation
[edit | edit source]The Pork
[edit | edit source]Pork shoulder is seasoned, slow-roasted until tender, and sliced thin. The long cooking produces meat that's juicy and flavorful, with edges slightly caramelized. Quality pork and proper roasting distinguish great sandwiches from mediocre ones. Some producers add pan drippings to enhance flavor.[1]
The Cheese
[edit | edit source]Sharp provolone, aged longer than mild versions, provides assertive flavor that complements the rich pork. The cheese is placed on the roll to melt from the pork's heat. American cheese or Cheez Whiz—acceptable on cheesesteaks—would be inappropriate on a roast pork sandwich.[1]
The Greens
[edit | edit source]Broccoli rabe (rapini), sautéed with garlic until tender but still slightly bitter, is the classic accompaniment. The bitterness balances the rich pork and sharp cheese. Long hots—Italian long hot peppers, roasted or fried—provide an alternative with different heat and flavor profile. Some sandwiches combine both.[1]
The Roll
[edit | edit source]The roll must be Italian, preferably seeded, with a crusty exterior and soft interior. The roll should be sturdy enough to hold the substantial filling without disintegrating. As with hoagies and cheesesteaks, proper Philadelphia bread is considered essential.[1]
Shops
[edit | edit source]DiNic's
[edit | edit source]Tommy DiNic's at Reading Terminal Market achieved widespread recognition after Bourdain's endorsement. The market location makes it accessible to tourists while serving regular customers who were eating there before the national attention.[1]
John's Roast Pork
[edit | edit source]John's Roast Pork in South Philadelphia serves from a small building without seating, offering roast pork sandwiches that many consider the city's best. The location's inconvenience hasn't deterred devotees who make pilgrimages for what they consider the essential Philadelphia roast pork experience.[1]
Tony Luke's
[edit | edit source]Tony Luke's serves roast pork alongside cheesesteaks, introducing the sandwich to customers who might otherwise order only cheesesteaks. The multiple locations and extended hours make Tony Luke's accessible to various schedules.[1]
Cultural Significance
[edit | edit source]The roast pork sandwich represents Italian-American Philadelphia's culinary heritage while demonstrating that the city's food extends beyond the tourist-focused cheesesteak. Food enthusiasts' preference for roast pork signals insider knowledge—visitors eat cheesesteaks; locals know to order roast pork. This hierarchy reflects the sandwich's position as Philadelphia's other great sandwich.[1]