Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw Farmhouse Gypsy. All opinions and the pork recipe are my own.
Welcome to the February edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “Farmhouse Gypsy”, a hybrid beer that combines their bestseller Neon Gypsy with a saison yeast.
Each month when I get my beer from DuClaw, my friend and I brainstorm ideas for the recipe. IPAs are one of the hardest beers to cook with as it’s entirely possible to end up with a super bitter recipe if you aren’t careful. The saison yeast in the DuClaw Farmhouse Gypsy adds yet another piece of complexity. Luckily for all of us, my partner in beer crime informed me of an incredible sandwich – the Philly Pork Roast Sandwich. A little research showed me that the pork roast sandwich is as much a favorite in Philadelphia as the Philly Cheesesteak.
This turned out great and was actually a really easy recipe to make. It was a super tasty and filling dinner on one of our few winter days this year. Add a simple side like a salad or a rice pilaf and you’ve got the perfect meal for a crowd. (In fact, I will likely make it for an upcoming beer dinner and do it in the crock pot because that’s how I roll.)
DuClaw Farmhouse Gypsy Philly Roast Pork Sandwich
- 3.5 lb pork roast
- 2 small onions, sliced thin
- 1 bottle DuClaw Farmhouse Gypsy beer
- 1.5 cups chicken stock
- 2 T Fennel
- 2 T kosher salt
- 1 tsp ground coriander
- 1 tsp fresh ground pepper
- 1 whole head garlic, top sliced off
- 1 head broccoli rabe
- 1 bunch dandelion greens
- Olive oil
- Red chili flakes
- Provolone, shredded
- Ciabatta bread
- Banana peppers (optional)
- Preheat oven to 350*
- Mix fennel, salt, coriander, and ground pepper and rub on pork
- Put pork in pan with onions and garlic. Pour in beer and chicken stock.
- Roast at 350* for 1 hour, then turn down oven to 300* and roast for another hour or until pork is cooked through.
- Toast the ciabatta loaf.
- Sauté the broccoli rabe and dandelion greens in olive oil with salt and pepper flakes until wilted
- Remove the garlic and shred the pork.
- Slice the ciabatta bread in half the long way
- Layer pork on bottom half of bread
- Add a layer of greens
- Top with shredded provolone
- Stick under broiler just long enough to melt cheese
- Add top of the bread, slice, and serve with banana peppers.
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.