Is This the Best Philly Sandwich?? Better Than a Philly Cheesesteak? | Sam the Cooking Guy

Hold your pants, our Black Friday sale is on now. 40% off, site-wide, biggest sale in our history. If you can't find something in our collection, then there's something wrong with you, maybe. That's what it is. Is the Philly cheesesteak the most important sandwich in Philadelphia? Today, we're gonna find out. Because there's a second one. Oh, yes. I don't even know if I'd call it a runner-up. You might say it's more important than the Philly cheesesteak. Oh, yes, the Philly cheesesteak gets all the love and affection and fans fawning over it. But what about the roasted pork sandwich with broccoli rabe? Ah, a contender? A second place? A first place? Is it one A and B? No idea, we're gonna find out. We're gonna cheat a little bit. This will, you know, stab every Philadelphian right in the middle of their roasted pork sandwich heart. I'm gonna get this going in the pressure cooker. Oh, I've said it there. It's gonna be okay. Isn't really the result, isn't where you end up more important than the journey? Sometimes, because sometimes, you're on a windy road journey and then you're puking all the way. You get to a spot that's beautiful, but you don't care about the journey. So do I care if this takes me like an hour and a half to go from start to finish or four or five hours from start to finish? I don't. We're gonna start by making a little seasoning blend rub thing. Get it on the pork, get it in the thing. The whole thing is just happens fast. Let's go, baby, let's go. That's a mortar. That's the pestle. I believe that's the right thing. Mortar is that thing. We're only using it for one ingredient today and that's fennel seeds. These are too big to go on our pork. So we're gonna give them a little bashing first like this. I spent one really, really, really cold day and night in Philadelphia many years ago. It was brutal. No, rainy and cold AF was an interview situation. All right, that's good. Oh, I was interviewing somebody for Qualcomm stuff. It's not like I went for an interview. All right, when that's good, we can add the rest of our ingredients. We'll just use this as our bowl from now on. We'll just put everything else in. So some thyme, some rosemary, garlic powder, good hit of kosher salt and pepper. This will mix. Let's get our pork. Our pork today is that kid. It's a little boneless pork shoulder. It comes in a net thing. I don't need it. It's about three and a half pounds. It comes in a lunch lady's hair net. Gosh. Why does it come like that? It keeps it together, because you'll see. The way I'm gonna cook it, I don't need it like this. But if I was just gonna put it in the oven, which a lot of people will do, keeping it tied and secured like that helps it cook more evenly. Because you'll see, look, there's some loose bits here. I think I'm gonna cook this in three pieces. And now we've got our seasoning blend. We've got some olive oil. Let's get these things lubed up a bit and then seasoned up. Meanwhile, my Instant Pot pressure cooker is beside me. By the way, they're essentially the same thing. The Instant Pot does a few more things than a pressure cooker does. Still means the same kind of thing, cooking at a high pressure. So we will season. We're gonna sear these guys for extra color, but more importantly, flavor. So these just get seasoned nicely all the way around. Mm, can really smell that fennel. When you bash up the fennel seeds, it becomes amazing. Let's get the pressure cooker and we'll get to browning. And it's simple. We take our pieces and in we go. And that's what you wanna hear. You want the sizzle, because that means it's doing what it's supposed to. And what it's supposed to is brown. You're adding color, but I said before, more importantly, you're adding flavor. And after about a minute, you can see a little bit of color. Let's just work these till they're gorgeous all the way around. All right, it's been a few minutes. Let's see. That's what you're looking for. And that's what you're smelling for. Wow, that's amazing. Let's flip these guys. I'm gonna do all four sides, or six sides. I'm gonna do all sides, pull them out, and we'll carry on. By the way, look what I'm using. Wait for it. It's our new double-sided tongs. The stainless side for when you need to have a extra good grip. The silicon side when you need good grip, but you don't want to scratch a pan. And wait, there's two. They come in a set. 12-inch, nine-inch, happy face, silicon side. Ready for this? A bottle opener, because you never know when you're gonna need one. You get two. They're both on the site right now, shopsdcg.com. And our Black Friday sale is happening right now. Look how great these are. Sorry, you want the happy face side. Look how great these are. Perfect gift. Get them while they're here. Beautiful tongs. Hello, tongs. I love you. Look how happy the tongs are. You ever had happy tongs before? No. Oh, the smell. Goodness gracious. All right, these guys can come out looking as beautiful as they are. Look at that. See that? That's important what's in there. Because I'm gonna show you in a minute, but right now, throw some onion in. Fling in some onion. Give it a second or so. See, look it. I can mix in here now because of this side of the tongs. If I use that side, I'd be scratching. You know what that expression is, scratching? That's what my dad used. The expression scratching was an expression my father used when I would ask if I could borrow some money. Dad, it's a little hard right now. Could we borrow a little bit of money? He'd say, I'm scratching, I'm scratching. That meant basically no. It was his way of saying, I don't have any money to lend you. He had money to lend me. He didn't want to lend me money. The onion's looking great. Carrots, just for a second or so. All in an effort to develop flavors for the broth. I've got some celery I've just chopped up. We're gonna strain this after so the size doesn't really matter. But what I didn't chop up were these little Holland peppers that I need to because I forgot. So I'll just give these a rough. Sorry, Chance. You're probably not getting a great shot of that over here. And all of this can go in. A little bit more mix. And you see the stuff that's on the bottom is called fund and it's not really stuck too hard in this case but we'll help it come up a bit by adding some chicken broth. You only need about a cup. Let's get the pork back in. One, two, three. Lid goes on, you lock it. So here's the deal. When this comes to pressure, it'll probably take 12-ish minutes. It will lock. It's not locked right now. Then it starts counting down the 75 minutes that I gave it. We're going about 25 minutes a pound. This is just slightly more than three pounds. Once it hits pressure, it locks. It starts counting down. When it gets to the 75 minute mark, it starts to release the pressure that's built up inside by itself. You can hit the release button if you want but we want this tender, beautiful meat. So we'll let it release by itself. And then we just got a little broccoli rabe to deal with and Bob's your uncle. That is a big hand pile of broccoli rabe. So named because the florets in here are similar to broccoli but definitely smaller. Can be a little bitter sometimes, sometimes a little more mild but here's what I like to do. I'm gonna cut these woody ends off. Set them aside. F**king woody ends. And then these guys, I'll just cut in, you know, whatever, a couple inch pieces. And then they will go into a big pot of boiling salted water for two, two and a half minutes until the thicker stalks are tender. Slightly more than two minutes is up. So let's get it out. Drain it on some paper towels before we move on. Now all the kids out of the pool, Max. Get another pan heating and we're there. That's a pan warming up. A decent amount of olive oil in it. Lovely. And in the olive oil goes some garlic. And I apologize, some of it's a little green. It's all the garlic I had. I've always got three or four heads, I think. Oh, not this time, I did not. We want flavor coming out of this in a big way. We're gonna add some red pepper flake. We're toasting, we're cooking. And just when it's beginning to get a little bit golden brown, we put in the broccoli rabe like this. I squeezed out most of the water and now we're just sauteing probably seven, eight minutes. I'm gonna turn the heat down a little bit. We want this getting beautifully tender. Well, guess what? We can put this off to the side, let it continue because our pork is ready. Well, our 75 minutes are up. Our natural release of the steam is up and that's what we've got. Oh yeah, and the smell of that is insane. So let's take these guys out. Little vegetable comes with them, that's fine. Beautiful, beautiful. So 75 minutes. In an oven, it would have been four days and 75 minutes. All right, I'm gonna let these sit for a little bit. Let's get this juice all strained up out of here, shall we? This is what we're gonna do. Just like that. Great. Take this away for a sec. I have a mission for this. The liquid will just go back into the pot, back in the pressure cooker. And it's on warm, we'll just leave it on warm. But let's look at these vegetables for a second because I think some of this just rough chopped up to go in our sandwich would be a good thing. Look, it doesn't take much. It's so soft. We'll put this to the side. Give me two minutes to clean up and we're there. This stuff that I separated, just gonna put a little bit of this business right here because why wouldn't I? It seems like such an important part of this. Next, here's our pork. If I let it cool down, I could slice it, but I'm not going to. I'm just gonna do this. This is gonna be tremendous on here. But watch, before I put it on, I'm gonna get some like this and then into the juice. And I'll tell you something, one of the reasons I like a pork shoulder for this is because of the fattiness, which is everything. I'm 100% certain I'm breaking every Philly rule that was ever made, but it's gonna be really good. And now the crowning glory is gonna be our gorgeous broccoli rabe. It's a little spicy from the red pepper flake. It's a little garlicky. It's a little bitter because it's naturally a little bitter, but come on now, man. I don't know how this is not one of the greatest things you can think about. And guess what? I forgot something. What else is new? And give me my torch. I don't know if this is done. That's what we're doing. And how's that? Well, I'm very happy. Let's see if cutting it. Oh, okay. All the Philians can piss on me for putting those veggies on the bottom, but come on. It's gonna be a good thing, and that's gonna be an amazing bite. Look at beautiful. The bottom layer. Right now, my mind is going Philly cheesesteak, roasted pork sandwich, Philly cheesesteak, roasted pork sandwich. Maybe because I haven't had it before. Maybe because I've had a thousand Philly cheesesteaks, but holy shit.