Roast pork butt sandwich

Ingredients

ROAST PORK BUTT:
• 35 oz (1 kg) pork butt/pork shoulder
• 1 tbsp fennel seeds
• 1 tsp coriander seeds
• 6 cloves of garlic, smashed
• 5 small slices (15 grams) ginger
• 1 tbsp fish sauce
• 3/4 tsp salt
• 1/4 tsp ground black pepper and white pepper each
TO ASSEMBLE:
• 18 oz (500 grams) broccoli rabe
• extra virgin olive oil to coat
• fine sea salt and freshly ground black pepper to season
• 3 cloves of garlics, finely minced
• 4 crusty Italian rolls
• Dijon mustard
• Extra toppings: sliced provolone cheese and pickled peppers

Instructions

1. ROAST PORK: Preheat the oven on 300F/150C. Cut the pork but into large pieces about 5"x1 1/2" big (13 x 4 cm). This allows the seasonings to penetrate better and reduces cooking-time. Now toast the fennel and coriander seeds on a skillet over medium heat, swirling constantly, until the seeds start to pop. Ground them coarsely in a mortar or spice-grinder, then rub the spices evenly over the pork butts along with garlics, ginger, fish sauce, salt, black and white pepper inside a large and deep baking sheet (the pork will emit considerable amount of liquid). Cover the baking sheet tightly with aluminum foil, then bake in the oven for about 2:15 hours. The pork should be very tender but NOT completely falling apart. You can prepare the pork up to 2 days ahead of time, keep them in air-tight containers soaked in its own juice until needed.
2. Remove all the ginger slices and discard, and transfer the pork into another baking sheet. Then with two large forks, pull apart the pork into large 1 1/2" (3 cm) chunks. Heat up a large NON-STICK skillet over high heat. Add the pulled pork along with the cooked garlics (should be super mushy) plus 1/4 cup plus 2 tbsp of the dripping-juice. Cook, mashing the garlics and flipping once or twice, until all the liquid has evaporated and starts to caramelize/brown on the edges of the porks. Add the remaining dripping-juice (you should have about 1/2 cup left, if not, make up with chicken stock), and cook just until warmed through. Re-season with salt if needed.
3. PREPARE BROCCOLI RABE: Wash, drain, and cut the broccoli rabe in half lengthwise. Lightly coat them with extra virgin olive oil, set aside. Heat a large skillet over high heat, then add the broccoli rob in a single layer. Cook until the first side is deeply caramelized and partially charred, then flip, and cook until the other side is caramelized as well. The broccoli rabe should be slightly wilted but not too soft at this point. Transfer into a large plate, and repeat with the rest of the broccoli rob. Now add all the caramelized broccoli rabe back into the skillet along with minced garlic, season with sea salt and black pepper, and toss just until fragrant. Turn off heat.
4. TO ASSEMBLE: Cut off the tips of the Italian rolls, then slice into half lengthwise. Toast the cut-side lightly under the broiler, then smear with a layer of Dijon mustard on both sides. Ladle the pork onto the roll, including enough juice to seep through the bread but not too much that it becomes soggy. Place sliced provolone and pickled peppers (if using) and the broccoli rabe on top, then top it off. Serve immediately.

Notes