Pork sliced thin, tender and dripping with juices; braised greens garlicky and mildly bitter; sharp provolone salty with the sour/bitter funk of an aged cheese, all contained by a terrific hoagie roll, crusty but light
In December, the Tribunal will feature Philadelphia’s Roast Pork sadnwich, the Pit Beef of Baltimore, and Porketta from the Iron Range of Minnesota
In a stroke of brilliance, Jeff Barg wrote the Philly Taco up as if it were a thing people actually did. Before long, people actually started doing it. Art imitates life, they say, and often life returns the favor.
I was just reading a listicle of the best sandwiches in Philadelphia. Of the 11 listed, 7 were cheesesteaks, 2 were roast pork sandwiches, 1 was a grinder with brisket, fried egg, horseradish mayo...
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