By Catherine Rickman
One of my favorite childhood food traditions was a yearly pig roast party that my stepdad hosted—a day that embodied his warmth, generosity, and love of spending time with people. The one big summer bash included friends, neighbors, and distant relatives in our backyard, drawn in by the scent of slow-roasted pork.
The party’s centerpiece was always porchetta: a suckling pig that had been butterflied, deboned, and stuffed with pork tenderloin and herbs, before spending nearly a whole day roasting to perfection. Guests would be eager to fill fluffy round Kaiser rolls with succulent pork, bitter broccoli rabe, sharp Provolone, and roasted peppers. But more than the food, it was my stepdad’s spirit that made those social gatherings special—his joy in feeding people and in welcoming them every year into our home for a celebration around South Philly’s finest food. His kindness is something I try to take with me into every aspect of my life.
These days, going home over the summer for the pig roast party can be harder. So, I do my best to recreate the magic in my own kitchen. I start with a simple pork tenderloin, seasoned with my favorite flavors. I sear it and then braise it, savoring the remaining liquid to top off the sandwich. I sauté some broccoli rabe with garlic and olive oil. Once everything is cooked, I add it all to a roll, and top it with pickled roasted peppers and sharp Provolone.
When I close my eyes and take that first bite, I’m back in my parents’ backyard in South Philly. But, thanks to my stepdad, I know that where food is concerned, it’s not about where you are, but who you’re with—so I always make sure there’s enough to share.
This Father’s Day, whether you’re with your dad, stepdad, or father figure, consider honoring them with a meal that carries meaning. For me, that’s this sandwich. It’s my way of saying thank you—for the traditions, the love, and the memories.
Pork Sandwiches with Provolone and Broccoli Rabe
Braising your pork tenderloin in milk is a great way to create a rich, flavorful sauce while keeping the tenderloin moist. To make sandwiches, quickly sauté broccoli rabe in a pan with olive oil and garlic and pile it on top of a bun with the thinly sliced pork. Top it off with Provolone cheese and quickly melt under the broiler.
Get the recipe: Pork Sandwiches with Provolone and Broccoli Rabe
Catherine Rickman is a food and travel writer, and host of the Expat Horror Stories podcast. She currently works as the Editor-in-Chief of Frenchly, a digital hub for lovers of French culture and can usually be found somewhere in Brooklyn with a fork in one hand and a pen in the other.
