Philly's very name is synonymous with the cheesesteak, whose virtues are well-known and whose fans exhibit fervent loyalty; but the city's real sandwich of distinction is far less recognized.
"The Philadelphia roast pork is a much more complex and intriguing sandwich," says City Paper's food editor Caroline Russock. "Cheesesteaks are in-your-face obvious—meat and cheese and fat—but with the roast pork combo, there's a whole lot more going on, on a cerebral sandwich level."
The filling. Juicy roast pork, salted, simply seasoned and slow cooked. ("There's no shame in using dried ‘Italian' herbs," says Russock.) From there: cheese ("sharp provolone only, please"); charred long, hot peppers, and the most distinctive element: broccoli rabe, braised tender, appealingly bitter.