Philadelphia roast pork sandwich

Whatever the cut, the process is the same. Weigh the meat and salt it at 1 percent: three kilograms of pork takes 30 grams of salt over the exterior.

Dry brine uncovered on a tray in the fridge overnight; the salt works inwards and the muscle fibres hold more moisture when roasted.

Bash ten cloves of garlic with a sprinkle of salt to a paste in a mortar and pestle, then mix in twenty cranks of black pepper, a small spoonful of oregano, a spoonful of rosemary and olive oil.

Rub the paste over the pork and roast at 400F until the internal temperature is around 140F.

Rest 10 minutes; it rises a few degrees on carryover. The loin finishes faster than the picnic roast.

Pork slices best cold: seal it in a freezer bag and drop it into an ice bath to cool rapidly, dry it off and refrigerate until slicing.

For the rolls, weigh the bread flour, instant yeast, salt, honey, olive oil and warmed 1% milk into a container and mix by hand until no dry flour remains and a shaggy dough forms. Rest 15 minutes.

Knead in the container about eight minutes, testing for a gluten window by stretching a piece until see-through before it rips.

Cover and rise at least one hour until about doubled, then punch down and divide into 150 gram pieces.

Press each piece into a triangle, roll it tight into a log and pinch the seam, then set on a cornmeal-dusted baking sheet.

Cover with oiled plastic wrap and proof in the oven with the light on until doubled, 60 to 90 minutes.

Brush with beaten egg white and water for gloss, then top one tray with cornmeal and one with sesame seeds.

Slash each roll on an angle with a sharp knife for oven spring, then bake at 375F about 15 minutes until golden brown. Cool on a wire rack.

For the pickled onions, boil one part vinegar, one part water and salt and pour it over thinly sliced onions with a couple of bay leaves.

Heat a big glug of olive oil in a pan over medium, add three sliced garlic cloves and the diced long hots and saute 30 to 60 seconds.

Add the chopped broccoli rabe and a pinch of salt and cook down about five minutes.

Slice the cold pork as thin as possible on a slicer or with a knife.

Extract as much pork jus as possible, put it in a pan with some chicken stock and toss the sliced pork through to warm.

Slice the hoagie roll, lay the shaved sharp provolone on the bottom, heap on the juicy pork, then the broccoli rabe, then the pickled onions.

Wrap the sandwich so it steams and the components become cohesive.