Dressed with bits of cracklin' and sauteéd onions, this sandwich is a rendition of the classic roast pork so good that it made The Serious Eats Book. Be sure to apply a hefty spoonful of the excellent housemade chimichurri or salsa verde for the optimal bite.
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There's a new truck in town, Melvin's Deli Comfort, assembling exquisite sandwiches from their house cured meats and homemade condiments. The delightfully greasy Croque-Monsieur, rich with melted Gruyère cheese, is the perfect hangover antidote, but their Pork Confit Sandwich ($9.00) stole the show.
You wouldn't know that the place is anything special. Where it is, perched on the side of the road, painted in fast-food reds and yellows, you'd take it for a run-of-the-mill hot dog joint. But when I was in Brunswick, Georgia last month, I asked a range of peoplefrom my cousins over at luxury resort Sea Island to Big George Drayton to a teenage Wal-Mart cashierwhere to eat in town. Every one of them recommended Willie's Wee-Nee Wagon.
With Paseo essentially across the street and serving some of the best pork sandwiches in Seattle, it's pretty much a pig throwdown with Dot's Delicatessen offering up its Spicy Pork Sandwich ($9) as an alternative.
If you're a fan of barbecue sampler plates and want it all in a sandwich, the Smokestack ($13) at Seattle's new Kickin' Boot Whiskey Kitchen is just for you. This is a behemoth of a sandwich, one which The Who would likely describe as "Meaty Beaty Big and Bouncy."
Roast pork, three cheeses, and it's toasted in butter? Overkill you say? Please.
Pulled pork sandwiches dripping with savory juices, slices of perfectly pink porchetta, or just a simple ham and cheese. Delicious pork awaits all over the country, so check out our picks for the country's best pig-and-bread combos.
The menu says it comes with "pierna desmenuzada, mojo y cebolla"--what you're getting is roast pork (shredded leg meat, specifically), mojo sauce, and diced onions on Cuban sandwich bread. The bread is cut lengthwise, and the assembled sandwich is cooked in a press, yielding crispy top and bottom crusts.
While all the attention is lavished on the Cubano, the Pan con Lechon harbors a secret prize for the pork lover. The roasted pork here is lightly shredded and piled high on toasted Cuban bread, complemented by the sweetness of grilled onions. Then comes the highlight of the sandwich and the reason it beats out the Cubano: Café con Leche's garlic sauce.
"I cannot believe this costs two dollars" was my first thought as we unwrapped the pancake with pork ($2) from Henan Flavor (full review here).
Romesco is a classic Catalan sauce with a robust, coarse-grained, and spreadable texture. Recipes vary, but you can expect most to include a blend of roasted red peppers, mild ñora chiles, garlic, hazelnuts or almonds, bread crumbs, olive oil, and occasionally, tomatoes. The allure of this sauce lies in its fine balance of smoky, sweet, and nutty flavors. It gets incorporated into a sandwich here.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her...
Poblano peppers are mild, but remove the seeds and ribs if you're extremely sensitive to heat....
In Allerton, you're more likely to find jerk chicken than Mexican fare But if you're in need, tiny La Cocina Mexicana's tortas are more then tasty enough to satisfy a neighborhood craving.
Butcher Bar is ready to satisfy New York's unabashed love of pork belly. The sustainable meat heads' pork belly, lettuce and tomato sandwich ($10.99 with slaw and pickle) starts with a quality slab of belly from a naturally raised pig.
I have an unspoken rule about never ordering the same thing twice at a restaurant. Sure, there are exceptions, such as everything on the menu at Best Pizza, but such occasions run few and far between. So when I found myself ordering Calexico's Chipotle Pork Torta ($11) not once but thrice, I knew it was time for an official love letter.
A new edition to the Lower East Side, Sauce, is serving up Italian-American style sandwiches done right.
Making the pork for these Saturday sandwiches (both $8.95) itself is a three-day process: the shoulder roast gets coated in the same spice rub that Kelsey uses on the beef and cures for two days. (The result, he says, is "a dead ringer for guanciale.") Then he slow-roasts it and chills it overnight; that way, it reabsorbs all its flavorful juices and slices cleanly.
I haven't quite decided yet if Zito's Sandwich Shoppe is my new favorite lunch spot in Park Slope, but I'm more than willing to keep going back until I decide.
Any town that specializes in slow-roasting one of my favorite meats (hello, pork) and combining it with one of my favorite vegetables (hello, broccoli rabe) and favorite cheeses (hello, sharp provolone) into a sandwich, is good in my book. Lenny's Home Plate is pretty far from South Philly, but they still make a killer South Philly-style hoagie. The meat—nicely fatty pork loin—is shaved ultra thin and cooked to that point that it's still rosy pink but the fat has started to completely melt, keeping everything nice and lubricated. Unfortunately, they'd already run out of broccoli rabe (understandably) so I settled for its slightly inferior stand-in, garlicky braised spinach.