Ketonia Philly Italian Pork Sandwich

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Slow-braised fennel-herb pork butt shredded in its own juices, piled onto provolone-melted Ketonia rolls with sauteed peppers and broccolini. Philly via Houston, as Aunt Ger put it.

Ketonia Philly Italian Pork Sandwich

Print Recipe

Prep Time 30

Cook Time 3 45

Servings: 6 sandwiches

Calories: 620

Ingredients Method Nutrition Notes

Ingredients

Rolls

Pork

1361 g boneless pork butt, cut into chunks 3 lbs
1 tbsp ground fennel seeds
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp fresh rosemary, minced
8 garlic cloves, grated
1 yellow onion, thinly sliced
2 tbsp olive oil
2 tbsp Better Than Bouillon chicken base
120 ml red wine 1/2 cup
1 8 oz can crushed tomatoes
2 bay leaves

Peppers and Broccolini

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 jalapenos, thinly sliced
907 g broccolini 2 lbs
60 ml olive oil 1/4 cup
7 garlic cloves, grated
0.25 tsp crushed red pepper flakes
18 slices sharp provolone 3 to 4 per sandwich
jarred pepperoncinis for serving

Method

Mix all spices with garlic into a rub. Coat pork thoroughly. Roast in a 450°F oven for 30 minutes to brown.
Meanwhile saute peppers and garlic in olive oil until caramelized. Set aside.
After browning, add stock, wine, tomatoes, and bay leaves to the pork pan. Cover tightly and roast 15 more minutes at 450°F, then reduce to 325°F and continue roasting 3 hours.
Make rolls: prepare dough, shape into 6 oval rolls, rise, brush with egg wash and poppy seeds, bake at 375°F for 15 to 18 minutes.
Saute broccolini in olive oil with garlic and red pepper flakes until bright green. Lower heat, cover, and steam until tender but stems still slightly crunchy.
Remove pork from oven, discard bay leaves. Pull pork in the pan with two forks, mixing everything with the braising juices.
Slice rolls in half, cover with provolone on both sides, and broil until cheese melts. Pile on pork with juices, broccolini, and sauteed peppers. Add pepperoncinis and serve.

Nutrition

Calories: 620kcalCarbohydrates: 9gProtein: 52gFat: 40gFiber: 3gSugar: 3g

Notes

Ideally rub the pork the night before but straight-to-the-oven also works well. The braising liquid is the secret weapon – pull the pork right in it. Nutrition is estimated per sandwich.