Trends

  • Read Between the Slices
  • Whether it's breakfast, lunch or dinner, America loves a good sandwich.
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At breakfast and beyond, the sandwich is America’s favorite menu item. It drove the rise of the fast casual segment, is the core competency of the quick service segment, dominates fine dining lunches and is the top-selling item at many casual chains. In fact, Americans will eat more than 12 billion sandwiches this year, according to Packaged Facts citing data from NPD Group. That’s one billion more sandwiches sold in foodservice than in 2005. Technomic polled customers and found that more than 93 percent purchase at least one sandwich a week away from home. The Sandwich is America’s favorite menu item because it delivers on the desires of dining consumers: regional and international flavors, choice, control and portability.

High quality sandwiches are popular because they provide bold flavor profiles and practicality. Consumers will try new flavors on sandwiches because the cost of trial is relatively low. Operators are also more daring with sandwich flavors, offering a variety of new flavors because they can serve them on a handheld, portable sandwich. But the Sandwich’s greatest appeal is customization. According to Mintel, 58 percent of restaurant-goers are more satisfied when they can customize their orders, and sandwiches give operators the flexibility to make it happen.

Pork is making an impact in sandwiches. Traditionally, ham, bacon and sausage have driven the demand for pork sandwiches; today, chefs are getting creative with pork sandwich options like pulled pork, meatballs, tenderloin and chops. Southeast Asian sandwiches made with pork are growing in popularity, like the Korean ssam, the Chinese bao, and the Vietnamese bánh mì. All three traditionally feature pork and are showing up on menus across the country. Chefs are also taking innovative approaches to ham, using flavored or regional hams in traditional sandwiches like the Monte Cristo. Cured pork, once the domain of charcuterie plates, is perfect on sandwiches, wraps and paninis. Latin additions like Cubans, tortas and cemitas are also on the rise.
 
Driven by street food operators and mom-and-pop ethnic restaurants, the bánh mì sandwich is one of the latest hits in restaurants. Just a few years ago, the bành mì was only found in Asian neighborhoods. Now, Top Chef Michael Voltaggio features a bánh mì made with pork belly, pork butt, chicharrónes and pickled vegetables at his L.A. sandwich shop Ink Sack. ShopHouse Southeast Asian Kitchen, the newest addition from the owners of Chipotle, offers a bánh mì with pork meatballs served with green papaya slaw, peanuts and herb salad. Even Whole Foods is getting in on the trend with a line of bánh mì sandwiches at their deli station.
 
The Cuban sandwich, and its cousin the Medianoche, have been popular in South Florida for decades, but due to their simplicity and great flavor, they can now be found across mainstream menus. The traditional Cuban is made with roast pork, ham, pickles and Swiss cheese, and restaurants are creating their own signature Cubans, like the Cheesecake Factory’s variation made with pork belly and ham.

Almost every city and region has its own signature sandwich style, layered with the indigenous flavors of emerging ethnic populations. From Tom+Chee’s Grilled Cheese with Bacon on two slices of grilled donut in Cincinnati, to Manzana a restaurant in Oswego, Oregon that features a citrus-glazed pork tenderloin sandwich with fire-roasted pork, barbecue onion relish, smoked mozzarella and chipotle remoulade. There is no arguing, sandwiches are the perfect showcase for a city’s favorite flavors.
 
 
 
 
 
 
So it’s official: America loves a good sandwich. To explore the amazing range of sandwiches menued across the country, we checked out the sandwich scene in three cities – New York City, Indianapolis, and San Francisco.

New York City’s About International Flair

With a diverse population and ethnic identity driving culinary creation, New York City is full of international flavor. Hundreds of original and authentic pork sandwiches are found around the city, from Italian and Latin favorites to the flavors of Southeast Asia. Food blog “Between the Bread” identifies the two most popular sandwich options in NYC: Cubans and Porchetta. New York Magazine and City Unlisted both swear by the restaurant Porchetta, a small establishment located in the East Village. Porchetta, of course, is home to the Porchetta Sandwich, which was lauded by City Unlisted saying, “this is not a sandwich, it’s a phenomenon…It offers roasted pork prepared in the Italian style, seasoned with aromatic herbs and spices, with crispy skin that breaks off into squares which explode in your mouth like little, fabulous fat bombs.” The sandwich features a whole deboned pig seasoned with fennel and other spices, slow-roasted until the skin is crackling and the meat is juicy. The porchetta sandwich on ciabatta at Di Palo Dairy also made New York Magazine’s “Best Sandwiches in New York.”
 
 
 
 
It’s not just Porchetta that makes New Yorker’s mouths water. Pulled pork stars at restaurants like Num Pang, a Cambodian restaurant in Greenwich Village. Their pulled pork is served bánh mì style with cucumber, pickled carrots, cilantro and chili mayo. They also feature a pork sparerib sandwich with spicy tamarind glaze and a five-spice glazed pork belly with pickled Asian pear. In the East Village, Xe May takes a multi-cultural approach to the bánh mì with an Italian-Vietnamese version made with grilled pork meatballs covered in house-made tomato sauce and provolone with cilantro, pickled carrots, daikon, cucumber and chili mayo all served on a traditional baguette.
 
 
 
Cubans and roast pork sandwiches are highlighted at Defonte’s Sandwich Shop, where roast pork is served with broccoli rabe and provolone. At Tom Colicchio’s ‘wichcraft. Colicchio serves one version with coppa, pickled pepper relish and Fontina on grilled country bread, as well as another roast pork sandwich with Dijon mustard and bread and butter pickles on ciabatta. Cubanos are also popular at Colicchio & Sons and The Spotted Pig, not to mention the numerous Cuban restaurants around the city.
 
 
 
 
 
 
In addition to Cubans, Latin-inspired flavors are taking New York City by storm. Caracas, a Venezuelan restaurant with locations in Manhattan and Brooklyn, offers two pork arepas: La de Pernil and Los Muchachos. La de Pernil is roasted pork shoulder with tomato slices and spicy mango sauce, while Muchadoes features grilled chorizo, spicy white cheese with jalapenos and sautéed peppers. Both arepas are served on 100 percent corn flour buns and are either grilled or baked.
 
 
 
 
 
 
 
 
 

Indianapolis Equals Regional Perfection

Indiana, the fifth largest pork-producing state, is clearly full of pork lovers. Their sandwich of choice is the breaded pork tenderloin. Nick’s Kitchen in Huntington offers the Original Pork Tenderloin Sandwich, first made in 1908 and a favorite ever since. The sandwich is made using the original recipe, which includes a buttermilk soak and a coating of cracker crumbs. In Indianapolis, variations on the breaded tenderloin sandwich are ubiquitous, found from Plump’s Last Shot and Mug n’ Bun, to The Friendly Tavern and Gerst Bavarian Haus, and almost everywhere in between. Standard toppings for all include lettuce, tomato, red onions, and pickles.
 
 
 
 
 
 
Indy also boasts two stand out Cuban sandwiches, from Tortas Guicho Dominguez y El Cubanito and Super Tortas Estilo Barrio. At Dominguez, the Cuban sandwich is the size of a bear paw and features a mixture of roast pork, ham, turkey, Mexican sausage, breaded steak and a hot dog. It’s served with American cheese, mozzarella, white queso, pineapple, tomato, jalapeno and avocado. Its biggest competitor is Barrio’s sandwich, with two pounds of meat and cheese, a fried egg, avocado and jalapenos.
 
 
 
 
Pork Po’Boys are growing in popularity in Indianapolis as well. Papa Roux’s started the craze with a Cajun-style pork sandwich with their signature Vouxdoux mayo and coleslaw, and others are following suit.
  

San Francisco Sandwich Sensations

San Francisco offers the sandwich lover a buffet of international options with a focus on Asian cuisine. It's home to the bánh mì fast-casual restaurant Bun Mee, which has a menu that makes the bánh mì experience very approachable for many newcomers. They serve traditional and Americanized versions as well as the Bun Mee Combo, featuring grilled lemongrass pork, paté, mortadella, garlic aioli, shaved onion, pickled carrot and daikon, cucumber, jalapenos and cilantro. Lee's Sandwiches, one of the country’s largest bánh mì chains, is based in the Bay Area, now has 43 units in five states after getting it's start as a food truck. Their classic Lee’s Combination is a delicious sandwich with sliced ham, headcheese and paté.

According to Endless Simmer’s “America’s Best New Sandwiches of 2012,” the number one new sandwich in the U.S. is the Irish Breakfast Sandwich served at Beachside in San Francisco. Made with thick slabs of bacon, pork sausage, blood pudding, and Whit (oatmeal-pork fat) pudding, the sandwich also features grilled tomato, a fried egg, garlic aioli and tamarind sauce.
 
 
 
 
 
 
 
For the more mobile at heart, food truck Ebbett’s Good to Go serves a version of the Cuban with pulled pork, artisan ham, Gruyère, jalapeno relish and chipotle mayo.
 
 
 
 
 
 
 
 
For Pulled Pork sandwiches, some of the best are offered at The Southern Sandwich Company, The Rib Whip, 3-SUM Eats Food Truck (Cuban), Saigon Sandwich and Wooly Pig Café whose signature namesake sandwich has pork belly, arugula, shallots and garlic. Not to be outdone by New York, Roti Roti Gourmet Rotisserie features porchetta with arugula, sweet onions and sea salt.

 
 
 
 
 
 
The sandwich is a canvas that provides chefs with ultimate creativity and flexibility, and its popularity in restaurants across the country continues to grow. It offers international flavor, homestyle comfort, artisan appeal, and for America’s restaurants, it remains the most be-wiching item on the menu.

Success Stories

  • Firehouse Subs
  • With almost 20 years in the sandwich business, Firehouse Subs takes pride in quality ingredients, unique preparation and community involvement.
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 With almost 20 years in the sandwich business, Jacksonville, FL-based Firehouse Subs takes pride in serving up great sandwiches made with quality ingredients. Founded in 1994 by brothers and former firefighters Chris and Robin Sorensen, the chain now boasts over 400 restaurants across the country. Step into a Firehouse Subs location and the Sorenson brothers’ firefighting heritage is obvious, from the fire station décor and the top-selling “Hook & Ladder” sub with ham and turkey topped with Monterrey Jack, to the “Firehouse Subs Public Safety Foundation” benefitting first-responders.

Firehouse Subs' Founders brings the same determination and energy to their food as they did to the fire department, focusing on delivering hot, delicious sandwiches to its legions of fans.

We caught up with Firehouse to talk about their unique preparation method, community involvement and up-and-coming pulled pork sandwich.
 
 
 
NPB: Tell us about how Firehouse Subs got started and what you’re all about.

Firehouse: Firehouse Subs® was founded in 1994 by former firefighters and brothers, Chris and Robin Sorensen. The founding ambition was to have a place of their own where they could enjoy their passion for food and serving others (and have a place to hang out and eat for free).
 
Both had growing families when they began the venture. It was a huge risk and skepticism from all quarters was high, but like true entrepreneurs the doubts of others only served to fuel their ambition. They spent every penny they had, which wasn’t much, and borrowed the rest including parlaying most of the funds on a credit card belonging to Robin’s mother-in-law.
 
Chris and Robin sketched out the concept of Firehouse Subs on a napkin one afternoon in a competitor’s parking lot. They wrote down how they would be different, and how they would be better than the rest. Those defining characteristics are what sets the company apart today, including premium meats sliced fresh every day; a unique steaming method that creates a taste explosion; old-fashioned customer-service values, which the brothers learned from working in their parents’ family-owned business; firefighting decor and a custom mural that appeals to customers of all ages and commemorates the family's 200 years of fire service. Firehouse Subs was an overnight success.
 
At the close of 2001 with 41 restaurants and no debt, Firehouse Subs grew by an average of over 40 restaurants per year, for the next 10 years. The company began positioning itself for broader expansion, developing a two-tier Area Representative/Franchisee model as the driving force behind its growth. In 2011, the brand experienced its largest growth spurt ever, increasing in size by 79 restaurants. The growth model is based on finding the right franchisee, the right location, and opening at the right time – nothing else.
 
Today, Chris and Robin lead the company’s growth and HQ team of 60 from Firehouse Subs headquarters in Jacksonville, Fla., with partner, board member and advisor Stephen Joost, and a talented executive team. Firehouse Subs stands as one of the highest volume sub chains in the country, boasting an Average Unit Volume (AUV) in excess of $670,000 per year. This continued success fuels the growth behind the fiery young chain that is continuously recognized as one of the best brands in the restaurant industry.

NPB: You use pork across your menu – is pork a profitable protein for you?

Firehouse: Pork is a profitable protein for us, and our supply chain team does a phenomenal job at keeping our costs very competitive. We use ham and turkey topped with Monterey Jack in our most popular sub, the Hook & Ladder®, and believe it or not, we also use pork in our Firehouse Meatball™. The Firehouse Meatball and the Hook & Ladder have been on the menu since we opened our doors in 1994.

 
 
 
 
 
 
NPB: How do you use social media in your business? How important is it to driving traffic?

Firehouse: Social media provides Firehouse Subs with additional, powerful touch-points to reach our guests. In fact, Firehouse Subs is one of only 5 percent of brands that responds to its wall comments on Facebook. Through social media sites, Firehouse Subs is able to receive customer feedback, share news and special offers, and poll for opinions, all in real-time. It is an online extension of the restaurant experience. Through its own YouTube channel, Firehouse Subs shares the brand story in a CNBC interview.
 
 
In addition to daily dialogue with guests, social media provides a dynamic platform for interaction. Currently on the Firehouse Subs Facebook Page, fans can spin a virtual slot machine to reveal a sub, chips, and one of the 120+ drinks from Coca-Cola Freestyle to create a “Perfect Combo.” There are also prizes hidden in the slot machine that fans have the chance to win. Hosting contests and sweepstakes through social media adds value to the customer-brand relationship and promotes engagement.
 
More important than an offer driver, social media interaction with our guests builds long-term and lasting relationships based on a foundation of trust, transparency and customer service.
 
 
 
 
NPB: You’ve been in business for almost 20 years – how has your menu changed since 1994?

Firehouse: Our menu has progressed with the needs of our guests. The very first item ever sold at a Firehouse Subs was a hot dog. It lasted only a few years as our specialty is steaming hot subs. We are constantly reviewing our menu for potential changes to meet the needs of our guests. It goes without saying that any item added to our menu must be flavorful, hearty, and worthy of a firefighter’s appetite!
 
NPB: You’re currently testing a LTO pulled pork sandwich called King’s Hawaiian Pork & Slaw – tell us about the process to get this sandwich to the market.

Firehouse: We involve our franchise community in our LTO process and are currently testing the King’s Hawaiian Pork & Slaw in three test areas—Jacksonville, Phoenix, and Greeneville. Two of these areas are solely franchise areas,and Jacksonville contains company-owned restaurants. The process includes a three month operational market test where we fine tune the procedures. The product will be introduced nationwide depending on results.

NPB: How do you prepare the pork for the King’s Hawaiian Pork & Slaw sandwich?
 
Firehouse: Like most of our meats, we steam the pork with the pepper jack cheese. The steaming process brings out the flavors in the meat, while maintaining the moisture. Specially-designed steamers used in all Firehouse Subs restaurants ensure the premium meats and cheeses are perfectly heated.
 
 
 
 
 
 
NPB: Last year, you topped FastCasual.com’s list of 100 Movers and Shakers – what sets your business apart from other sandwich shops and fast casual restaurants?
 
Firehouse: Aside from serving the best sandwiches in the country, we provide our guests with the best customer service, period. The founders learned about the importance of treating customers as guests while working in their parent’s television store in Jacksonville, Fla. Today, the mission of Firehouse Subs is to carry on our commitment to and passion for hearty and flavorful food, heartfelt service and public safety.
 
 
 
 
 
 
 
 
 
NPB: Your sandwich-building process is unique - can you tell us about how you decided to steam your meats and cheeses?

Firehouse: Years before the first Firehouse Subs opened its doors, the founders were busy in the kitchen testing out the best sandwich combinations and the best ways to prepare what would become our specialty subs. They knew that they wanted a hot sub, and through trial and error, discovered that steaming the meats and cheeses was the best way to produce a hot sandwich with the most amount of flavor. Firehouse Subs offers oversized portions of premium hand-sliced meats and cheeses, steamed to make the flavors burst, then piled high with fresh produce, atop a toasted sub roll. It’s like nothing else.

NPB: What has your firefighting experience brought to the restaurant business?

Firehouse: The fire department culture runs through the veins of the entire company every day, but there are two major impacts from the Sorensen brothers’ service as firefighters. The first being fellowship around the table, great food and plenty of it. When developing recipes in their home kitchens, this was key.
The family’s 200 plus years of firefighting service prompted the creation of the Firehouse Subs Public Safety Foundation in 2005. The founders served their community in the firefighting capacity, and they continue to serve it as business owners alongside 250 plus franchisees who also believe in not only being a good community partner, but who also believe in saving lives through our Foundation.
 
 
NPB: Tell us about Firehouse Subs Public Safety Foundation? What are some of the things it’s accomplished since 2005?

Firehouse: The Firehouse Subs Public Safety Foundation was established in 2005, in the aftermath of Hurricane Katrina. Firehouse Subs co-founders, Chris and Robin Sorensen traveled to Mississippi where they witnessed the devastation first hand. After spending their time and resources feeding survivors and first responders, they made a promise, a commitment; and began to make a difference. The Firehouse Subs Public Safety Foundation was born. Our goal is to impact local communities by providing fire departments, law enforcement and EMS with the tools, technology and training they need to protect and save lives.
 
 
 
 
The Firehouse Subs Public Safety Foundation allocates funding in four distinct areas:
  • Life-saving equipment to emergency service entities such as thermal imaging cameras, AEDs, hydraulic rescue tools, CO2 detection devices and protective gear.
  • Prevention education to teach about the importance of fire safety and natural disaster preparedness.
  •  Financial resources to individuals pursuing a career in the public safety sector through scholarship programs as well as continued education and training.
  • Ground assistance after natural disasters by feeding victims and first responders on the scene.
 
Since 2005, more than $3.5 million has been allocated to first responders in 336 communities throughout the country and in Puerto Rico.
 
NPB: What are your plans for franchise expansion?

Firehouse: Firehouse Subs’ expansion goals include 139 new restaurants in 2012 and entrance into markets such as New York, New Jersey, Boston, Michigan, and California.

To find out more about Firehouse Subs and their unique sandwiches, click here.

Chef Feature

  • Rick Gencarelli
  • Known for his crave-able sandwiches, Chef Rick Gencarelli took Portland by storm with Lardo, a food cart with serious love for the pig.
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 In 2010, Chef Rick Gencarelli joined the mobile-food craze and took Portland by storm with a Lardo, a food cart with serious love for the pig. Behind the wheel, he crafts crave-able sandwiches with porchetta, pork meatballs, prosciutto, crispy pork belly and his signature lardo, creamy pork backfat, he cures in-house.

Over the past fifteen years, Gencarelli has worked in top kitchens across the country. Prior to Lardo, he headed up the kitchen at Vermont’s Shelburne Farms. During his tenure, Shelburne Farms was named one of Gourmet magazine’s top 100 farm-to-fork restaurants. Gencarelli also co-authored a cookbook, "Cooking with Shelburne Farms: Food and Stories from Vermont," which was named one of Food & Wine’s top 25 cookbooks of the year.

We caught up with Rick to talk about the food truck explosion, putting down roots, and the best way to serve pork on the go.
 
 
 
 
 
 
 
 
 
 
 
 
 
NPB: Tell us about Lardo.

Chef: Lardo is a food cart located in Southeast Portland specializing in pork driven, Italian inspired sandwiches and hand-cut fries cooked in rendered leaf lard.

 
 
 
 
 
 
 
 
 
NPB: How did you get your start in food trucks? How long have you been running Lardo?

Chef: I moved to Portland a couple of years ago from Vermont with no real plan. I knew I wanted to open a restaurant and I didn’t have any real money or connections in the Northwest. This was also when the economy was tanking, and food carts were everywhere. It was a no brainer. I could break into a new food market with a low cost of entry and at low risk, work my ass off and get some attention for serving restaurant quality food out of a tiny kitchen on wheels. That was a year and a half ago.

 
 
 
 
 
 
 
 
 
 
 
 
NPB: What do you think of the recent explosion of food trucks in cities across the country? What do you think makes Portland’s food truck scene special?

Chef: The cart explosion is crazy. People like to support us. There are tons of choices at low prices and some of it is really delicious. I think customers like to connect directly with the people that are making their food. It’s a nice experience. Portland’s cart scene is unique because we are grouped in pods. The majority of carts here are not mobile. As a result we have created mini food communities all over Portland.

 
 
 
 
 
NPB: Aside from fries and dessert, your menu primarily consists of sandwiches. Why are sandwiches right for Lardo?

Chef: Sandwiches are something everybody understands and most people have been eating all their lives. I tried every roll in Portland and found Fleur De Lis Bakery. They make the best bread for what I do. It’s crusty and airy and holds up well to generous amounts of pork fat. Once I tasted the porchetta on that bread I felt I had something special.

 
 
 
 
 
NPB: Lardo gets its name from pork fat, why did you pick it for the name of your food truck?

Chef: I had liked the name Lardo for years. It’s fatty and delicious and Italian. It tells a story. It also has just the right amount of swagger for a food cart. I was afraid of alienating some people with it but Portlanders embraced it.

 
 
 
 
 
 
 
 
 
NPB: You use a lot of pork on your menu, from sandwich meats and sauces to pork fat fries. Is pork a profitable protein for you?

Chef: The pig is a generous and delicious animal. I have to be careful with cost on the cart; I’m working with a ten dollar check average. So, I take a bit of a beating on my porchetta because it is expensive and labor intensive but I can make up for it with ground pork for Banh Mi meatballs and fried pig’s ear salad and testa sandwiches. The only thing not edible is the oink! I forgot who said that, but man it’s true.

 
 
 
 
 
NPB: Have you given any thought to opening up a brick-and-mortar location for Lardo?

Chef: I have been working on a brick-and-mortar spot for Lardo since it opened. It was always part of the plan to launch in to a restaurant. The plan is going well. Lardo is doing it’s job.

NPB: How did your experience at Shelburne Farms in Vermont influence Lardo?

Chef: Shelburne Farms was a profound experience. I had never worked with product that was raised, cultivated and produced right where I was cooking. It was amazing. I had to learn how to use whole animals- pigs, lamb, pastured calves, and goats. There were no neat packages of portioned meats arriving at my back door. I had to engage and learn quickly or waste the beautiful products that were being brought to me. It was a four-year education that now influences everything I do in a kitchen.

 
 
 
 
NPB: Do you think that folks are willing to pay for quality and skill in preparation when the products are good, or are they looking for a bargain?

Chef: Yes, absolutely. If all of the customers in Portland were looking for a bargain, I would be done. You can certainly get a bigger sandwich in Portland for eight bucks. If I am doing my job right, I am offering high quality and skill at a value. I also have to understand what the limit is. Sandwich sales start to slow down at the ten dollar mark.
 
 
 
 
 
 
 
 
NPB: What are some trends you are seeing in sandwiches? Why are sandwiches so popular on food trucks?

Chef: I’m seeing a lot of real creativity in sandwiches. Banh mi is certainly the one that is killing right now. I think people have had enough tasteless turkey and tuna fish. If made properly it is a great vehicle for different textural and temperature components. I also like to eat with my hands. I’ll never forget my first day of C.I. A., the president of the school explained to a hundred of us, step by step, the proper way to make a Rueben. I didn’t understand it at the time.
 
 
 
 
 
 
NPB: If people are in Portland, where can they find you?

Chef: Lardo is located at SE 43rd and Belmont at the Good Food Here pod!  

Cooking Techniques

  • Braising
  • If done properly, this combination method culinary technique can help take your dishes to another level.
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Long before cooks had ovens, they had braising. They would suspend a heavy, covered pot over a hearth fire or open grate in the kitchen and slowly cook, or braise, their food. Sometimes they stacked embers from the fire on the lid, to provide both upper and lower sources of heat. Inside, a little liquid formed a sauce, as meats and vegetables cooked. This method of cooking yields delicious dishes with considerable character, explaining why you can still find many recipes that call for braising.
 
Success of braising relies on the execution of these principles: browning, moist heat, lengthy cooking in a closed vessel, and simmering temperatures. A traditional braising pot holds heat well and has a tight-fitting lid. Ideally, it should be about the same size as the dish being prepared. Too much space between the ingredients and the lid allows steam to condense and drip from the lid's underside onto the ingredients, diluting the rich sauce. Most braises are used for tougher cuts of meat and poultry. With pork they would be shoulder cuts such as butt, picnic, feet, hocks and heads. These cuts come from areas of the animal that are continually exercised, which allows the muscle tissues to develop more flavor as well as strength.
 
Usually, braising recipes begin by browning the meat in a little oil. If you're using small pieces of meat, as in a stew, brown in batches, so the meat doesn't steam. The temperature must be high enough to trigger the browning process. Contrary to popular opinion, browning, or searing the surface does not seal in meat's juices. It does, however, produce new and complex flavor compounds as the sugars and proteins in the meat react under high temperatures and the surface color deepens. This browning reaction is known as the Maillard reaction.
 
Aromatic vegetables such as carrots, celery and onions can also be browned. After browning the meat, just add a little molasses, honey, syrup or brown sugar to the remaining oil and you'll trigger a different type of browning reaction called caramelization. In caramelizing, sugar melts, then decomposes at high temperatures (over 338 °F/170 °C) and is transformed to a complicated mixture of new compounds with "burnt sugar" flavors. These too, add considerably to the richness of the finished dish.
 
Liquid, such as wine, beer, stock, broth, or juice is also essential for braising because less tender meats have greater amounts of collagen than tender ones. Collagen, a connective tissue, helps hold the muscle fibers in meat together. When cooked in the presence of moisture, collagen dissolves into gelatin, which allows the meat fibers to separate more easily. This is the essence of tenderizing tough cuts of meat. Some of the textural richness of braising sauces comes from the collagen. The dissolved gelatin causes the broth to set as it cools. This also helps with braised dishes that are served cold or chilled, sliced and fried. Think of head cheese and scrapple.
 
While collagen softens in moist heat, muscle fibers firm as their proteins unfold and form new linkages during cooking. Various proteins in meat fibers coagulate over a range of temperatures from 105 F/40 C to 195 F /90 C temperatures that are far below boiling point (212 °F/100 °C). The higher the cooking temperature, the tougher the muscle fibers become, and the more they shrink in both length and width.
 
To keep meat tender yet safe during braising, you must maintain an important balance. Cooking temperatures must be high enough to kill microorganisms, yet not so high that the meat toughens. Use a thermometer to check the temperature of the surrounding stock and keep it at a simmer of 180 F/82 C-190 °F/88 °C. Braising at low temperatures can never be done in a hurry.
 
There are 9 basic steps to braising meat:

  1. Season the main ingredient with salt and pepper.
  2. Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.
  3. Sauté meat and vegetables separately in the pan on medium-high heat until it browns.
  4. Deglaze the pan by pouring broth, stock, wine, beer or juice and scrape any pieces of meat that are stuck to the pan and stir.
  5. Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of covering your ingredients
  6. Cover and place your pot on the middle rack in an oven that has been pre-heated to 350 degrees Fahrenheit.
  7. Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.
  8. Remove the pan from the oven and strain the meat and vegetables out of the liquid.
  9. Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux).

Recipes

  • Banh Mi Meatball Sandwich
  • Our featured chef Rick Gencarelli shares his patron-pleasing Pork Banh Mi Meatball sandwich.
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Pork Meatball Banh Mi with Pickled Vegetables, Spicy Mayo and Cilantro

ingredients

Pork Meatballs

1 POUND GROUND PORK
1 TBL Sriracha chili sauce
1 TBL fish sauce
1 TBL sugar
1 bunch scallions, chopped
1 large egg
1/4 cup panko bread crumbs, (enough to bind the mixture without drying it out and making it heavy)
To taste salt
1 bunch cilantro, for final assembly

Pickled Vegetables

1 pound carrots, julienned
1 pound daikon radish, julienned
1 cup rice wine vinegar
1 cup water
1/4 cup sugar
1 TBL salt

Sriracha Mayo

1 TBL Sriracha chili sauce
1 cup mayonnaise, a brand like Hellman's
1/4 teaspoon sesame oil

Preparation

Cooking Directions

For Pork Meatballs: 
  1. Heat oven to 350 degrees
  2. Mix pork, Sriracha, fish sauce, sugar, callions, egg and panko
  3. Make a small patty and sear in a medium hot pan and taste for seasoning
  4. Form meatballs with damp hands or with a medium ice cream scoop. It should make about 12 meatballs
  5. Sear in a pan until golden brown on both sides and finish in the oven until 165 degrees internal temperature
 
For Pickled Vegetables:
  1. Bring vinegar, water, sugar and salt to a boil and turn off
  2. Place carrots and radish in a non-reactive container and pour hot pickling liquid over. Allow to cool to room temperature and refrigerate overnight
For Sriracha Mayo:
  1. Mix in bowl until smooth
  2. Adjust to taste
 

Serving Suggestions

To assemble the sandwiches
  1. Toast 4 split french bread or ciabatta rolls.
  2. Spread mayo on both sides of the bread.
  3. Place warm meatballs inside the rolls.
  4. Top with a generous amount of pickled vegetables.
  5. Place a generous amount of cilantro on top of each sandwich.
  • Cuban Sandwich
  • Cuban sandwiches are taking over. This is a recipe for a classic style Cubano sandwich with pork, cheese, pickle and mustard.
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Cuban Sandwich

ingredients

2 each 12 inch loaves Cuban bread, sliced with both halves barely connected. Can substitute French or Italian Bread
As needed yellow mustard
1 POUND ROASTED PORK, HAND PULLED OR DELI SLICED
1 POUND HAM, DELI SLICED
8 oz wt Swiss cheese, sandwich sliced
As needed dill pickles, sandwich sliced, approximately 16 slices
As needed butter, melted

Preparation

Cooking Directions

  1. Evenly spread mustard on both cut sides of bread
  2. On bottom half of bread, evenly layer roasted pork on top of mustard
  3. On top of pork, evenly layer ham
  4. On top of ham, evenly shingle Swiss cheese
  5. On top of cheese, evenly spread a few pickle slices
  6. Lightly brush the top and bottom of bread with melted butter
  7. Place the sandwich in the press and press down until pork and ham are heated through, cheese is melted and the bread is golden and crusty to the touch. If using a griddle top, you can use a heavy hot skillet and press down on the sandwich
  8. Slice each sandwich in half diagonally and serve

Serving Suggestions

The Cuban sandwich, sometimes called a Cubano, is a Latin variation on the grilled ham and cheese sandwich. It was brought to the U.S. by Cuban immigrants who settled in Florida. This classic sandwich has a submarine-style layering of roasted pork, ham, Swiss cheese, pickles and mustard on a sliced length of Cuban white bread. Although the sandwich can be prepared in a skillet or on a griddle top, the key to a great Cubano lies in the grilling of the sandwich in a press called a “Plancha.” It’s cooked until the roasted pork and ham are warmed through with their own steam, the cheese is melted and the bread is crusty. A Medianoche, meaning midnight in Spanish, is a version of the same sandwich made with a sweet, egg bread as opposed to the crusty bread used in a Cubano.
 
Makes 2 sandwiches
  • Porchetta Style Roast Pork
  • This recipe has juicy roasted porchetta, sweet sautéed rapini, and roasted garlic- all between an Italian hoagie.
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Porchetta Style Roast Pork

ingredients

Pork Preparation

3-5 POUNDS PORK SHOULDER,PICNIC BONELESS
1/2 cup garlic, minced
1/3 cup kosher salt
1 1/2 teaspoons black pepper, fresh ground
1/2 cup rosemary, fresh leaves, chopped
1 1/2 teaspoons red pepper flakes
1/4 cup sugar, granulated
2 fl oz extra-virgin olive oil
8 fl oz red wine vinegar
1 1/2 cups pork broth, or water

Sauteed Rapini

2 fl oz extra-virgin olive oil
4-5 cloves garlic, sliced thin
2 bunches rapini, broccoli rabe, cleaned
to taste kosher salt & fresh ground black pepper
as needed Italian long hot peppers, roasted, skinned, cut into strips
8 oz wt aged extra sharp provelone cheese
8 each Italian sesame seeded hoagie roll, untoasted

Preparation

Cooking Directions

Pork Preparation: 
 
  1. Heat oven to 250 degrees
  2. Score pork skin making 1/8-inch- deep cuts, about 1 inch apart, in a crosshatch diamond pattern
  3. In mixing bowl, combine garlic, salt, pepper, rosemary, red pepper flakes, sugar and olive oil
  4. Rub about 2/3rds slurry mixture into and all over pork
  5. Roll and truss pork, with butcher string
  6. Rub remaining herb/oil over the skin
  7. Mix vinegar and water together, set aside
  8. In roasting pan with baking grate, place pork fat-side up. Roast for 1 ½ - 2 hours
  9. As needed baste pork with vinegar mixture and jus from pan
  10. Continue to roast, basting once every ½ hour, until skin is well browned pork is spoon tender
  11. Cook for approximately 2 ½ to 3 hours more to an internal temperature of approximately 180 degrees
  12. Remove from oven and rest before slicing
  13. Pork should be in chunks, not shredded 

 Sauteed Rapini:

 
1.       In sauté pan, on medium heat add oil
2.       Add garlic and begin to brown
3.       Add broccoli rabe, peppers, salt and pepper
4.       Sauté for approximately 3-4 minutes

Serving Suggestions

The “Porchetta” is an Italian Philly roasted pork sandwich. It’s a traditional, hand held street food from central Italy. Porchetta is slow roasted suckling pig, loin and belly, boneless leg, or pork shoulder, that is highly seasoned with aromatic herbs, spices, and garlic. It’s cooked low and slow and then sliced or pulled, depending on the cut used. The jus is folded back in as needed to moisten and incorporate the intense flavor back into the cooked meat. The sandwich should be served on an un-toasted Italian sesame seeded hoagie roll with the ends cut off. The roast pork should be topped with sautéed, bite sized broccoli rabe, thin sliced browned garlic and roasted Italian long hot peppers that have been skinned.
  • Percy Street BBQ P.S.T.
  • Philly does more than cheesesteak, try this mouthwatering sandwich recipe from Percy Street BBQ.
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Percy Street Barbeque P.S.T Sandwich

ingredients

1 each hoagie buns, 6” inch, sliced and toasted
1 - 2 TBL mayonnaise
1 piece Leaf lettuce, green
1/3 cup coleslaw, prepared
1 each green tomato, marinated, seasoned to taste with salt and pepper
4 OZ WT PORK BELLY, SMOKED

Green Tomato Marinade

3 cups rice wine vinegar
1 cup water
1 TBL sugar, granulated
1 1/2 teaspoons salt
6 each tarragon, fresh, sprigs
1 each green tomato, ¼” thick slice

Preparation

Cooking Directions

  1. In a medium mixing bowl, combine vinegar, water, sugar, salt and tarragon
  2. Mix well to combine
  3. Place sliced tomatoes in the marinade. Cover and let marinate overnight in refrigerator
To assemble the sandwich:
  1. Toast hoagie buns
  2. Evenly spread mayonnaise on both sides
  3. Line one side with green leaf lettuce
  4. Place the coleslaw along the bottom crevice of the roll
  5. Season both sides of sliced marinated green tomatoes with salt & pepper, then cut in half
  6. Place tomato slices on top of lettuce
  7. Kiss each side of smoked pork belly on a hot grill
  8. Place the belly on top of the tomatoes
  9. Slice the sandwich in half and enjoy!

Serving Suggestions

Menuing Information

  • Sandwiches On Menus
  • From pulled pork to The Cuban, pork owns the sandwich. Find out what chefs across the country are doing between the slices.
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Americans love the flavor, comfort and creativity that chefs can deliver with a simple sandwich. And from pulled pork to pork tenderloin, Cubanos to the Monte Cristo, pork is making a splash on sandwiches across the country. Chefs are exploring a variety of ways to offer tender, juicy pork on their sandwich menus all day long, and customers can’t get enough. Dive into the menuing report to see what chefs are serving between the slices. 

 

The Monte Cristo Sandwich Mixes Sweet And Savory


  • Bennigan's Grill & Tavern menus the Monte Cristo with sliced ham and turkey with Swiss and American cheeses on wheat bread served crispy and dusted with powdered sugar and served with red raspberry preserves (35 units, HQ in Dallas, TX). 
 
 
 
 
 
 
 
  • Mel’s Gourmet Diner features a Mel's Monte Cristo, made with tender Black Forest ham, smoked turkey and Gruyere cheese placed between buttered brioche bread, dipped in egg and grilled in a skillet until crispy. Served with a sweet berry jam for dipping (10 units, HQ in Bonita Springs, FL). 
  • The Indigo Duck features an all-pork Monte Cristo sandwich, made with thick cut bacon and ham, plus Havarti and Cheddar (1 location in Franklin, IN).

Sandwiches Make Morning Menus


  • Dunkin’ Donuts launched new Bakery Sandwiches, including the ham & cheese with white Cheddar on a French bakery roll and the turkey, Cheddar & bacon made with Cherrywood smoked bacon (6,900 units, HQ in Canton, MA).
 
 
 
 
 
 
 
 
  • Caribou Coffee introduced its new Canadian Bacon Mini breakfast sandwich, a 160 calorie sandwich that features smoked Canadian bacon, eggs and melted Wisconsin Cheddar cheese on a toasted mini Ciabatta roll (539 units, HQ in Minneapolis, MN).
  • IHOP is offering bacon wrapped sirloin steak and eggs as an all-day option for a limited time (1,476 units, HQ in Glendale, CA).
  • Taco Bell is testing a “First Meal” breakfast menu in 750 locations in 10 states with many pork-friendly options, like a bacon and egg burrito (99¢), sausage and egg burrito (99¢), and a Johnsonville sausage and egg wrap ($1.79) (5,634 units, HQ in Irvine, CA).


Pork Belly Gives Sandwiches Upscale Flair


  • The Holy Grail Pub features Pork Belly Sliders - A trio of mini sandwiches filled with pork belly confit in a sweet and spicy chili sauce topped with fried shallots, red peppers, and mustard (1 location in Plano, TX).
  • The Cheesecake Factory menus a “Farmhouse Burger,” topped with grilled, smoked pork belly, Cheddar cheese, onions, lettuce, tomato and a fried egg (163 units, HQ in Calabasas Hills, CA).
  • BUNK Sandwiches offers a Cubano Sandwich made with pork belly, ham, Swiss and pickles (2 locations in Portland, OR). 

 

 
 
 
 
 
 
 

Cuban Sandwiches: Traditional and With A Twist 

  • Cheesecake Factory offers a Cuban sandwich with slow roasted pork, ham, Swiss, pickles and mustard on a grilled and pressed Cuban-style roll (163 units, HQ in Calabasas Hills, CA).
  • Quizno’s offers a Pork Cuban sandwich under 500 calories, made with pulled pork, ham, Swiss, pickles and yellow mustard (3,103 units, HQ in Denver, CO).
  • Bahama Breeze offers a Cuban Sandwich with ham, roast pork, salami, Swiss cheese, with lettuce, tomato, mayonnaise, mustard and pickles (25 units, HQ in Orlando, FL). 
  • Brother Jimmy’s BBQ offers a Cuban made with sliced, smoked pork, Buckboard bacon, Gruyere cheese and pickles (7 locations in New York, NY).
  • Whiskey Creek Wood Fire Grill menus a Reuben The Cuban Sandwich: corned beef, pulled pork, coleslaw, Swiss cheese and spicy thousand island dressing grilled on a roll of Cuban bread (15 units, HQ in Kearney, NE).
 
 

Pork Chop Sandwiches Range From Meaty To Spicy


  • The Rustic Rock Chop House features an extra meaty pork chop sandwich: The Rock Big Boar made with a 5-ounce center cut pork chop with ham, bacon, pepper jack cheese and apple sauerkraut served on a toasted bun (1 location in Eveleth, MN).
  • Mama Sue’s Soul Food offers a Smothered Pork Chop Sandwich, topped with onions and gravy on a fresh roll (1 location in Rancho Cordova, CA).
  • Jim’s Original menus a spicy pork chop sandwich: tender and tasty bone-in pork chop grilled to a sizzle, served on a hot bun with a layer of yellow salad mustard, topped with a mountain of sweet colossal Spanish onions grilled to perfection and with an abundance of spicy hot sport peppers (2 locations in Chicago, IL). 
 
 
 
 
 
 

Grilled Cheese Made Better With Pork 

  • The Bacon Bacon Food Truck in San Francisco offers a grilled cheese sandwich with melted cheeses, bacon, bacon jam and tomatoes (1 truck in San Francisco, CA). 
  • Eat ‘n Park features a gourmet grilled cheese made with melted American, Swiss, and Pepper Jack cheeses, and three strips of bacon on six grain bread (73 units, HQ in Homestead, PA).
  • Cheesie’s Pub & Grub offers The Tradicion, a grilled cheese sandwich with Chihuahua cheese, chorizo sausage, and fresh jalapeno peppers on Texas toast with a spicy chipotle mayo (1 location in Chicago, IL). 
 
 
 
 
 
 
 
  • Muncheese offers a Bacon Bacon Bacon Grilled Cheese with regular bacon and Canadian bacon (1 location in Harrisburg, PA). 
 

Pulled Pork Sandwiches Pull Out All The Stops


  • Bacon Mania Food Truck offers Piggy Back Sliders, made with slow cooked pulled pork, and hickory smoked bacon, tossed in a bacon BBQ sauce and topped with slaw (1 truck in Orange County, CA). 
 
 
 
 
 
 
 
  • Grand Lux Café features a Carolina B.B.Q. Sandwich: slow roasted pork, honey chipotle barbecue sauce and coleslaw on a grilled bun. Served with peanut coleslaw (13 units, HQ in Calabasas, CA).
  • Billy Bob’s BBQ features a Piggy Mac Sandwich, a pulled pork sandwich smothered with homemade mac & cheese (1 location in Poughkeepsie, NY). 
  • TGI Friday’s offers a pulled pork sandwich tossed with their signature Jack Daniel’s sauce (568 units, HQ in Carrolton, TX). 
  • Bakers Square offers a BBQ Pulled Pork Pita with warm pulled pork with melted Cheddar cheese, tossed in BBQ sauce and fresh coleslaw are layered in a grilled pita (45 units, HQ in Denver, CO).

Pork Tenderloin Sandwiches On Chain And Independent Menus


  • Culver’s is famous for their pork tenderloin sandwich - a tender breaded pork tenderloin on a toasted bakery-fresh bun (424 units, HQ in Prairie du Sac, WI).
  • The Piggery menus a BBQ Cajun Pork Tenderloin sandwich (1 location in Chicago, IL). 
  • Manzana offers an upscale pork tenderloin sandwich: citrus honey glazed pork tenderloin sandwich with fire roasted pork tenderloin, barbecue onion relish, smoked mozzarella, lettuce, tomato and chipotle remoulade (1 location in Oswego, OR). 
 

Sandwiches with Two Types Of Pork: More to Love! 

  • Beach Pit BBQ offers the Big Love Sandwich, made with pulled pork and smoked sausage piled high (3 units, HQ in Irvine, CA). 
  • Serrano’s offers a stuffed sandwich made with shredded pork, chorizo, avocado, Monterey Jack cheese, lettuce and drizzled butter (1 location in Rutherford, NJ).
  • Versailles restaurant offers a Spanish baguette, made with serrano ham, Manchego cheese and chorizo (1 location in Miami, FL). 
 
 
 
 
 
 
 
 

BLTs Are Always A Favorite

  • Boston Market offers a Bacon Lovers BLT, made with six slices of Hickory smoked bacon (45 units, HQ in Denver, CO). 
  • The Rockwood menus a “BLT BURGER”, comprised of pork belly, tomato jam, basil aioli, bib lettuce and Cheddar (1 location in Cincinnati, OH). 
  • Billy Bob’s BBQ features a PLT, described as a “low and slow smoked pork explosion,” with lettuce and tomato on Texas toast with basil mayo (1 location in Poughkeepsie, NY). 
 
 

Bacon Adds to Burgers and Sandwiches

  • Jack in the Box introduced a new BLT Cheeseburger: A classic bacon cheeseburger with shredded lettuce, pickle, tomato, American cheese and hickory smoked bacon on a sesame seed bun (2,206 units, HQ in San Diego, CA). 
  • Burger King has added the Bacon & Cheddar BK Toppers Burger to its line of BK Toppers burgers. The limited-time offering, priced at a suggested $1.99, features 3.2 ounces of fire-grilled beef along with thick-cut hardwood smoked bacon and Cheddar cheese on a sesame-seed bun (7,264 units, HQ in Miami, FL). 
  • Wendy’s is testing a new line of premium Black Label Hamburgers, including the Bacon Portabella (5,883 units, HQ in Dublin, OH).
  • Smokey Bones Bar & Fire Grill introduced the Morning Glory to its lineup. The Morning Glory is a half-pound burger topped with American cheese, three slices of peppered bacon, chipotle ketchup and a fried egg (67 units, HQ in Orlando, FL). 
  • Tim Hortons debuted a line of Hot Paninis at select U.S. restaurants. The freshly prepared panini are available in six varieties, and include Smoked Ham and Cheese, grilled Cheese Duo, and Bacon, Tomato and Cheese (602 units, HQ in Dublin, OH).
  • Applebee's added a new sandwich with bacon: new roast beef, bacon and mushroom melt with Swiss cheese and sautéed mushrooms (1,862 units, HQ in Kansas City, MO).
 
 

What's Happening

  • RCA Annual Conference
  • San Antonio, TX- March 21-24
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The National Pork Board is a Gold Sponsor of The Research Chef Association’s Annual Conference, March 21-24 in San Antonio, TX. Acclaimed Chef Johnny Hernandez, will be our guest chef at the Culinology® Expo on Friday, March 23. He will be serving Cochinita Pibil, a traditional Mexican slow-roasted pork dish from the Yucatán Península, presented on a tostada. NPB Foodservice team members will be on hand to mingle and answer any questions.
 
  • NAMP COP II
  • Chicago, IL- March 27-28
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NAMP’s second annual Center of the Plate II: Cuts to Culinary Course will be held on March 27-28, 2012 at Kendall College in downtown Chicago. The class focuses on all things protein, from quality factors to animal agriculture, to fabrication and cooking demonstrations, to wine and beer pairings. Chef Rick Gresh, from David Burke’s Primehouse at the James Hotel in Chicago, and Steve Olson, NAMP Advisor on Standards and Specifications will be teaching the class.  
 

For more information and to register, go to www.namp.com.
  • NBBQA Recap
  • San Diego, CA- February 22-25
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The National Pork Board attended the 2012 NBBQA National Conference in San Diego, February 22 - 25. This year's conference theme was BBQ Coast to Coast: Bright Ideas and Bold Flavors and featured presentations from a range of national BBQ experts. Our own Stephen Gerike taught a breakout session on Meat Cuts & Qualities. Stephen covered pork production methods as well as how to identify variations in pork quality, with the goal of helping BBQ enthusiasts choose the right cut and cooking methods for their desired finished product.