'pork sandwiches' on Serious Eats

A Sandwich a Day: Pork Chop at Willie's Wee-Nee Wagon, Brunswick, GA

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 people—from my cousins over at luxury resort Sea Island to Big George Drayton to a teenage Wal-Mart cashier—where to eat in town. Every one of them recommended Willie's Wee-Nee Wagon. More

Sandwiched: Pork and Romesco Sauce

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. More

Cutty's Week, Day 5: The Saturday Special Pork Tortas

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. More

A Sandwich a Day: The Hot Pork with Spinach from Lenny's Home Plate in Philadelphia

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. More

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