A Philly favorite! I used to get these every year at the Italian Festival in Wilmington, DE, but they are most famously known in Philly at Tony Luke’s. Also known locally as a “porkette with greens”. Enjoy!
- 3-4 lb pork roast (in netting)
- 5 cloves of garlic, sliced or rough chop
- 1/2 bunch parsley, chopped
- 1 TB rosemary (fresh or dried)
- 1/8 cup Extra Virgin Olive Oil
- 1/2 cup water
Instructions for Pork in Instant Pot
Set to SAUTE.
When hot, add oil.
Season pork with the salt and pepper.
Sear pork on all sides.
Add garlic, rosemary, and parsley down the sides so it sautés in the oil.
Add 1/2 cup water.
Turn off SAUTE. Close lid, set to SEALING.
Set to manual HIGH PRESSURE for 90 minutes.
Let the pressure naturally release and shred for sandwiches.
Instructions for Broccoli Rabe (Stovetop)
1 lb broccoli rabe
3 quarts water
1⁄4 cup olive oil
2 -3 garlic cloves, chopped
1⁄4-1⁄2 teaspoon red pepper flakes
Set water to boil.
Wash the rabe and remove the florets and set aside.
Blanch the rabe (no florets) for 1-2 mins then add the florets until tender, about 5 mins.
Meanwhile, prepare a deep skillet on MED-HIGH.
Add the olive oil to the pan.
Add the garlic and the red pepper flake and saute about 1-2 mins.
Fish out the rabe with a slotted spoon or colander (leave reserve water) and add it to the pan.
Add about 1/4 cup of reserve cooking water to the rabe.
Saute for about 5 mins – done, but not mushy.
Add to the top of your pork on a crusty Italian roll, along with some provolone.
This makes a lot, so freeze away! If you’re ever on a “meal train” and need to drop off a meal to a friend in need, this one is always a hit and so cheap & easy to do.