lunch · everyday
Roast pork hero with broccoli rabe, provolone and fried eggplant
The Red Hook classic: warm, juicy sliced roast pork with garlicky broccoli rabe, sharp provolone and a crunch of fried eggplant on a long Italian roll.
- Time
- 210min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven, Deep pot for frying.
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Method
-
1
Rub the pork with the garlic, fennel, rosemary, salt and pepper. Roast at 160°C (325°F) with the stock in the pan for 3-3.5 hours until very tender.
-
2
Blanch the broccoli rabe 2 minutes and drain. Sauté the sliced garlic and chili in olive oil, add the rabe and cook 3-4 minutes. Season.
-
3
Salt the eggplant 15 minutes and pat dry. Dredge in flour, egg and breadcrumbs and shallow-fry until golden and crisp.
-
4
Rest the pork, then slice thinly and keep warm in the pan juices.
-
5
Fill the rolls with provolone, dripping pork, broccoli rabe and fried eggplant on top. Serve warm.
