dude i remember when you had like 50k subs and now you're sponsored by friggin Yeti - no youtuber has ever deserved more success - absolutely crushing it
@@EthanChlebowski seriously man, keep going. You're one of the highest quality food channels on YT and your passion comes through in all of your videos
I feel like that's never a thought I've ever had. I've never eaten something and thought 'this could use some acidity'. Granted I don't cook like this guy, I don't have the patience for it, I just watch when I'm hungry.
I like it when a creator actually uses the sponsored product in the video rather than the usual "Today's video is sponsored by Yada Yada and when you use.." *Click fast forward*
Man, you're knocking it outta the park again Chlebowski. I remember taking my lady for a roast pork after going shopping at Walmart, it was such a welcome indulgence after making it through Walmart alive, there was a fist fight breaking out in the checkout line next to us. God I miss Philly.
LOL i love how he just ate the whole damn thing right on camera! Maybe that's par for the course around here! Rare to see a YT chef just wolf the dish down hahaa. SUBSCRIBED love the vids!
Oh hell yes, the roast pork sandwiches in Philly are amazing. If you’re at DiNics don’t overlook the Italian pulled pork. They take juices from the roast pork, add in wine along with some other spices, and use it to braise a chunk of pork that’s then shredded. Also the rabe / sharp provolone combo is used around the city with other meats, it really makes a great base to get creative with. Vincenzos in south Philly pairs it with fired meatballs, so good.
@@EthanChlebowski now that’s a really good call too. Rabe and provolone really captures the Philly spirit, it punches you right in the face (well tongue) with flavor and then smoothes out into something welcoming and satisfying.
Rabe and provolone on top of thinly sliced rib steak and carmelized onions, nestled inside a crusty ciabetta bun, and dressed with marinara. TRY THIS and you'll say it's the best sandwich you've ever had!
What happened to the comparison between pork loin and picnic pork? Or the sesame bun vs. regular bun? I was hoping you'd comment on which worked better, and which combination was best.
This is kismet in action. I just watched a video,couple of days ago, where Alex Guarnaschelli visited Dinic's and said, this sandwich was the best ever, beating ANY cheesesteak ever made!!!! There was no recipe along with this video, which just left us drooling. Glad you are doing this, Ethan. I even have a meat slicer, inherited from my foodie mom, that I'll have to get from the top shelf that I have never used, because of cleanup, but for this masterpiece, I'll do it. Looks like a Christmas New Year's feast, that is a must before leaving this planet. Thank you.
From what I've seen of the DiNic's process (through UA-cam and in person), they add water, onion, and pork skin (for added gelatin) to their batches of roast pork during the cooking process so that it later ends up swimming in its own juices and goes from a roast to a braise, and then they rest it overnight.
Great video! Amazing to see how far you've come. I remember subbing when you had about 20k followers and now you're on 800k and sponsored by Yeti. Much deserved because you seem very real and humble.
This video is S tier. Love that you dive into the background before making the sandwich. Let's me know you're really putting your all into it, and not just some "here's how to make X" video where the chef is making it for the first time himself. You know your stuff and I appreciate that.
Needs the grilled long hots for me. Love the video as always. Really nailed the fact that this really is Philly’s best sandwich despite the fame of the cheesesteak. I love how Esposito’s in South Philly does it
I want to say, thank you for existing and giving us this blessing, just made this today, and my head exploded with flavour, my friends and family love it will definitely make this again, stay awesome!
I'm in the larger Philly metro area and Roast Pork sandwiches are amazing. It made me fall in love with brocolli rabe - the Shoprites in the region offer it sauteed with garlic and oil and it's amazing. And Reading Terminal Market is just a gem of a place.
I love the way you described the two sandwiches you modeled. In the New York Area, when you are in the boroughs, Brooklyn, Queens, Staten Island, you tend to get more traditionally made sandwiches and salads and basic lunch foods. When you go into the city, everything is a little new, artisan breads, complex sauces, gourmet meats, and while the more pricey, upscale versions certainly have "elevated" flavors, I guess, there is a sort of holistic unity in an old fashioned egg and bacon on a Kaiser roll, or a ham and provolone on a semolina hero with mayonnaise. Your idea that the ingredients almost fight each other is so accurate. I think there is a kind of person who wants each thing to pop and they enjoy recognizing and identifying the flavors and ingredients, but there is great comfort in that "perfect bite," that you can't explain, but always tastes right. I thank you for improving my mental vocabulary for food. This channel is the best thing since "Good Eats," and that is high praise from me.
As many other people have said, the fact that you devour that sandwich or just generally actually eat the food you cook is something I think we all appreciate and wish more Foodtubers did. I also remember when you had 50k subs and below, while I might disagree with some of your videos title styles it has worked on bringing you views and subs so all the more power to you. Credit where credit is due, and thats why I also have to say *that was a good ad spot* - usually I always skip it but it was short, clear and not obnoxious and just fit well in the video. Good job!
As someone who has lived in Philly for a while I’m glad you are shedding light on this sandwich. The book pizza camp turned me onto this sandwich and I love it.
The video I needed right now. Was telling a coworker about Dinics and how I want to replicate the sandwich, didn't think I could. However, now I think I can come close!
Bone in pork shoulder or pork butt roast which has a bit more fat are the two I’m aware of being favored. I think it was Saveur Magazine that published DiNic’s recipe. It’s easy, it simply takes a bit of time. Bone out the pork shoulder, butterfly it and apply spice rub, roll it up, truss it with kitchen twine. The outside gets coated with the spice rub, possibly after browning, then crushed tomatoes, garlic, dry red wine…. Let it sit up overnight in the fridge. The contents of the bottom of the pan get blended into the liquid and reserved. Rapini is great, that said, rather than acid, I must admit, thanks to John’s Roast Pork, I’ve come to prefer mine with spinach which DiNic’s now offers as well. -
Hey Ethan, I'm sure you probably know, but boiling the broccoli rabe removes some of that bitterness taste that it has. Not a huge game changer but definitely more enjoyable imo. Comes out really well after sautéing! & Reading market slaps. Thanks for the content, looks great brotha🙏
Did I just miss it or did you talk about the difference in flavor between the loin and the picnic, or did you just mix it? I saw you showed the pictures of the slices but you didn't really talk about it in terms of flavor and texture in the sandwich. Thanks! Awesome video as always.
YES YES YES!! SIng the praises of the roast pork sandwich! I'm not a Philadelphian, but it's long been my favorite Philly sandwich. John's Roast Pork for me, please. I'm a Chicagoan, so the roast pork is like Italian beef's porky cousin to me. Great stuff! (You gotta go a bit sharper than that Belgioso stuff. I've tried it and ... no ... not quite aged enough. The Italian delis around me usually have a nice aged provolone that I think is closer.)
I love that you actually filmed yourself eating the entire thing...made me want it even more! Thank you for sharing your easy going style. I love watching your stuff, like Alton Brown, but easier to understand :)
When I saw those fluorescent pink bits in the thumbnail, I knew pickled onions were making an appearance. Thanks Ethan - love your content. Keep it up!
I make my own version of the roast pork sandwich using leftover pulled pork. I’ll crisp up the pulled pork on my griddle, sauté the broccoli rabe with some garlic and jalapeños on a different section of the griddle, bring everything together, douse with a bit of apple cider vinegar, and place on a hoagie roll. Not going to pretend it’s traditional, but it’s a great sandwich.
Now I finally know what Cime di Rapa are called in english! They are such a traditional thing in southern italy and they are so good with pasta! Orecchiette with just a basic tomato sauce and those greens are amazing! I usually boil them for a couple of minutes to take away of the bitterness
9:58 how about you chuck this under the broiler; get the cheese melty, lightly toast the top bun. I think that will allow the sandwiches to hold up better to the juice of the pork too
6:23 "Once the dough is divided, press the dough into a triangle, and once ready, tightly roll the rectangle into a log..." It seems more likely that you just misspoke rather than hiding some shape transmutation magic from us.
LETS GO - this is so underrated!! Now I wanna run and get one lol The next Philly sandwich you gotta do next has to be the Schmitter! Mad props on the growth of your channel and for the wide array of foods you dive into and show us how you make
I just made this tonight, had an herb marinated pork tenderloin I got on sale and tossed a couple minced arbol chilis in the rapini since I didn't have any mild green chilis about, what an amazing combination of flavors. Paired it off with a bottle of saison dupont and couldn't be happier.
Definitely going to try making this this weekend. I just bought that same brand of sharp provolone and had no idea what to do with it. The sandwich reminds me of an Italian beef Just with pork and broccoli Rabe instead of beef and peppers
HELLS YES. All everyone talks about are Philly cheesesteaks as such a great sandwich and what the city is known for blah blah blah. I never really got the appeal. When I moved to Philly a few years ago, I thought I would finally 'get it' and I ate a ton of different cheesesteaks from all the familiar names - a tasty sandwich for sure, but still nothing something I thought was mind blowing. The first time I had a roast pork sandwich, I was like why isn't THIS the sandwich the city is known for? It's amazing! The sweet juicy savory pork. The bitter rabe providing that acerbic "vegetableness" (I'm struggling for words here). And of course, it's got to be SHARP provolone which adds the lovely texture of cheese to tie it all together, but a ton of funky flavors to the party as well.
Never had this, never heard of it, *definitely want one now* I'll usually judge a sandwich place by their Cuban - pork sandwiches are totally underrated!
This reminds me a little of potbelly roast beef sandwich (provolone and blue cheese, horseradish Mayo. I also add their oil and other spices, along with mushrooms.) prob one of the best sandwiches I have ever had personally! It’s so good
This inspired me. I took a boneless pork butt, did the salt % you suggest, but then absolutely coated it in the spices. Full coverage, especially the rosemary. That went into a bag to sit in the fridge for a little, then a 24 hour sous vide at 145F. I patted it dry and gave it a good sear all around on the grill. It was amazing. A nice little crisp on the outside, super tender and juicy all throughout. Not quite where you ended up, but amazing none the less. Thanks for the inspiration for my new keeper recipe.
*sees the video title pop up* “Why the cheesesteaks is the…” me: you have my curiosity… “…2nd best sandwich from Philadelphia” me: …and now you have my attention
That looks delicious, well worth the effort. I would have liked to have seen Ethan kneading that dough in the container for a little longer since he specified 8 minutes. That seems a long time to be working within the confines of the container. Does that make the kneading easier?
I got mad when you said it wasn't the cheesesteak but... I thought about it and I've never had a bad roast pork here, but I've definitely had a bad cheesesteak
dude i remember when you had like 50k subs and now you're sponsored by friggin Yeti - no youtuber has ever deserved more success - absolutely crushing it
Thank you! It's been a crazy journey that would not be possible without all of you deciding to follow along, plenty more to come!
@@EthanChlebowski We're all just subscribed to see what you'll put pickled onions on next.
@@EthanChlebowski seriously man, keep going. You're one of the highest quality food channels on YT and your passion comes through in all of your videos
I mean when I first saw his video content I was more surprise why his Subs isn't 500k+ seriously
When Ethan said: "I think it could do with just a bit of acidity" I think we all knew how that would be addressed.
lol
I feel like that's never a thought I've ever had. I've never eaten something and thought 'this could use some acidity'. Granted I don't cook like this guy, I don't have the patience for it, I just watch when I'm hungry.
@@csquared4538 You need more acidity when the food tastes too "greasy"
Bro, I put pickled onions in my cereal now because of Ethan ;)
I'm kind of impressed at how not-obnoxious the sponsored part was. You got some talent, Chlebowski!
I like it when a creator actually uses the sponsored product in the video rather than the usual "Today's video is sponsored by Yada Yada and when you use.." *Click fast forward*
Man, you're knocking it outta the park again Chlebowski. I remember taking my lady for a roast pork after going shopping at Walmart, it was such a welcome indulgence after making it through Walmart alive, there was a fist fight breaking out in the checkout line next to us. God I miss Philly.
Also shout-out to Hershel's in RTM, their Reuben is the best I've ever had.
As a Philadelphian this is the most Philadelphia comment
This might be the best short story I’ve ever read
Hoagie roll
Parchment paper
Pickled Onions
The holy trinity of this channel
LOL i love how he just ate the whole damn thing right on camera! Maybe that's par for the course around here! Rare to see a YT chef just wolf the dish down hahaa. SUBSCRIBED love the vids!
Ok boomer
I wanted to wolf it down too. lol
thats one thing i really like about ethan. like these are his actual lunches/dinners and he really enjoys this food
Oh hell yes, the roast pork sandwiches in Philly are amazing. If you’re at DiNics don’t overlook the Italian pulled pork. They take juices from the roast pork, add in wine along with some other spices, and use it to braise a chunk of pork that’s then shredded.
Also the rabe / sharp provolone combo is used around the city with other meats, it really makes a great base to get creative with. Vincenzos in south Philly pairs it with fired meatballs, so good.
THANK YOU. The DiNic's Italian Pulled Pork is my favorite sandwich ever, and I've been trying to find a way to start making it at home
There is definitely something special with the rabe and provolone combo, makes for a great pasta with some italian sausage, garlic, and orchiette!
You're killing me, John! Drooling. I usually buy a standing rib roast for Christmas, but I NEED TO DO THIS ONE INSTEAD.
@@EthanChlebowski now that’s a really good call too. Rabe and provolone really captures the Philly spirit, it punches you right in the face (well tongue) with flavor and then smoothes out into something welcoming and satisfying.
Rabe and provolone on top of thinly sliced rib steak and carmelized onions, nestled inside a crusty ciabetta bun, and dressed with marinara. TRY THIS and you'll say it's the best sandwich you've ever had!
What happened to the comparison between pork loin and picnic pork? Or the sesame bun vs. regular bun? I was hoping you'd comment on which worked better, and which combination was best.
as a native Philadelphian this makes me so happy to see. the roast pork sandwich is what i tell all my visiting friends to get.
I know you are not saying "broccoli Rob" but I am choosing to believe that is what this vegetable is called
Holy crap, I have never appreciated a video more. I've been saying this for years and I always get told I'm wrong lol
The people telling you you're wrong probably like Hardees
This is kismet in action. I just watched a video,couple of days ago, where Alex Guarnaschelli visited Dinic's and said, this sandwich was the best ever, beating ANY cheesesteak ever made!!!! There was no recipe along with this video, which just left us drooling.
Glad you are doing this, Ethan. I even have a meat slicer, inherited from my foodie mom, that I'll have to get from the top shelf that I have never used, because of cleanup, but for this masterpiece, I'll do it. Looks like a Christmas New Year's feast, that is a must before leaving this planet. Thank you.
From what I've seen of the DiNic's process (through UA-cam and in person), they add water, onion, and pork skin (for added gelatin) to their batches of roast pork during the cooking process so that it later ends up swimming in its own juices and goes from a roast to a braise, and then they rest it overnight.
Great video! Amazing to see how far you've come. I remember subbing when you had about 20k followers and now you're on 800k and sponsored by Yeti. Much deserved because you seem very real and humble.
Freeze the video at 11:03. The spirit of Alton Brown is strong in this one. Great vid Ethan!
Ethan: "They had these little slices of cheese that I tried to mimic using a vegetable peeler"
Me, a Norwegian: "He lacks critical equipment"
God it’s been years since I had a roast pork. Going to Philly in a couple weeks to check out apartments, will relive those memories now haha.
I drive from 2 hours bloomsburg to philly just to get dinics... it's that good
Can't wait to try this recipe out
This video is S tier. Love that you dive into the background before making the sandwich. Let's me know you're really putting your all into it, and not just some "here's how to make X" video where the chef is making it for the first time himself. You know your stuff and I appreciate that.
Agreed, Roast pork and provi much better than Cheesesteak. John’s Roast Pork on Snyder is the Best!
From South Philly and can confirm Johns is great (both their roast pork and cheesesteaks are top tier)
Have you not learned what happens when you claim somewhere in Philly has a better sandwich than another?
@@bostonjomo But everyone agrees that John's Roast Pork is definitely top-tier anyway.
@@bostonjomo that’s why I used tier and not a specific number
Needs the grilled long hots for me. Love the video as always. Really nailed the fact that this really is Philly’s best sandwich despite the fame of the cheesesteak. I love how Esposito’s in South Philly does it
Bruh every time he says “let’s try this” he demolishes everything and I love it lol
I want to say, thank you for existing and giving us this blessing, just made this today, and my head exploded with flavour, my friends and family love it will definitely make this again, stay awesome!
I'm in the larger Philly metro area and Roast Pork sandwiches are amazing. It made me fall in love with brocolli rabe - the Shoprites in the region offer it sauteed with garlic and oil and it's amazing. And Reading Terminal Market is just a gem of a place.
I love the way you described the two sandwiches you modeled. In the New York Area, when you are in the boroughs, Brooklyn, Queens, Staten Island, you tend to get more traditionally made sandwiches and salads and basic lunch foods. When you go into the city, everything is a little new, artisan breads, complex sauces, gourmet meats, and while the more pricey, upscale versions certainly have "elevated" flavors, I guess, there is a sort of holistic unity in an old fashioned egg and bacon on a Kaiser roll, or a ham and provolone on a semolina hero with mayonnaise. Your idea that the ingredients almost fight each other is so accurate. I think there is a kind of person who wants each thing to pop and they enjoy recognizing and identifying the flavors and ingredients, but there is great comfort in that "perfect bite," that you can't explain, but always tastes right. I thank you for improving my mental vocabulary for food. This channel is the best thing since "Good Eats," and that is high praise from me.
As many other people have said, the fact that you devour that sandwich or just generally actually eat the food you cook is something I think we all appreciate and wish more Foodtubers did. I also remember when you had 50k subs and below, while I might disagree with some of your videos title styles it has worked on bringing you views and subs so all the more power to you. Credit where credit is due, and thats why I also have to say *that was a good ad spot* - usually I always skip it but it was short, clear and not obnoxious and just fit well in the video. Good job!
As someone who has lived in Philly for a while I’m glad you are shedding light on this sandwich. The book pizza camp turned me onto this sandwich and I love it.
You take big bites. The way that you make a sandwich is perfect !!!
Love this channel
The video I needed right now. Was telling a coworker about Dinics and how I want to replicate the sandwich, didn't think I could. However, now I think I can come close!
Nice, ima have to try this one
California kid here, never heard of this but it looks awesome, thanks for introducing it to me.
Bone in pork shoulder or pork butt roast which has a bit more fat are the two I’m aware of being favored. I think it was Saveur Magazine that published DiNic’s recipe. It’s easy, it simply takes a bit of time. Bone out the pork shoulder, butterfly it and apply spice rub, roll it up, truss it with kitchen twine. The outside gets coated with the spice rub, possibly after browning, then crushed tomatoes, garlic, dry red wine…. Let it sit up overnight in the fridge. The contents of the bottom of the pan get blended into the liquid and reserved.
Rapini is great, that said, rather than acid, I must admit, thanks to John’s Roast Pork, I’ve come to prefer mine with spinach which DiNic’s now offers as well. -
As someone from Philly, you made some ace choices! Props man!
Hey Ethan, I'm sure you probably know, but boiling the broccoli rabe removes some of that bitterness taste that it has. Not a huge game changer but definitely more enjoyable imo. Comes out really well after sautéing! & Reading market slaps. Thanks for the content, looks great brotha🙏
That Broccoli Rob is one helluva guy.
Hey Ethan, long time fan and fellow Pennsylvanian. Great video and respect for shedding light on the true Philly sandwich!
Pork and broccoli raab just create magic together.
I'm from Pittsburgh and have only heard of this sandwich recently. I'll be putting my own spin on it today. great video!!
Lived in Philly and enjoyed a pork sandwich at Reading Terminal!
Did I just miss it or did you talk about the difference in flavor between the loin and the picnic, or did you just mix it? I saw you showed the pictures of the slices but you didn't really talk about it in terms of flavor and texture in the sandwich. Thanks! Awesome video as always.
8 bites to eat the whole thing. No words said. You know that sandwich is good AF.
YES YES YES!! SIng the praises of the roast pork sandwich! I'm not a Philadelphian, but it's long been my favorite Philly sandwich. John's Roast Pork for me, please. I'm a Chicagoan, so the roast pork is like Italian beef's porky cousin to me. Great stuff! (You gotta go a bit sharper than that Belgioso stuff. I've tried it and ... no ... not quite aged enough. The Italian delis around me usually have a nice aged provolone that I think is closer.)
Sssshhhhhhh .........
You're giving away Philly's real best signature sandwich!!!!
I love that you actually filmed yourself eating the entire thing...made me want it even more! Thank you for sharing your easy going style. I love watching your stuff, like Alton Brown, but easier to understand :)
When I saw those fluorescent pink bits in the thumbnail, I knew pickled onions were making an appearance.
Thanks Ethan - love your content. Keep it up!
I make my own version of the roast pork sandwich using leftover pulled pork. I’ll crisp up the pulled pork on my griddle, sauté the broccoli rabe with some garlic and jalapeños on a different section of the griddle, bring everything together, douse with a bit of apple cider vinegar, and place on a hoagie roll. Not going to pretend it’s traditional, but it’s a great sandwich.
Yeti sponsor? Our UA-cam cooking godfather has officially MADE IT!
Saint Nick Ethan is something I didn't know I needed for Christmas
Now I finally know what Cime di Rapa are called in english! They are such a traditional thing in southern italy and they are so good with pasta! Orecchiette with just a basic tomato sauce and those greens are amazing! I usually boil them for a couple of minutes to take away of the bitterness
9:58 how about you chuck this under the broiler; get the cheese melty, lightly toast the top bun. I think that will allow the sandwiches to hold up better to the juice of the pork too
as soon as he said “could use a bit of acidity” at 1:54 I was just waiting for the pickled onions to come out
6:23 "Once the dough is divided, press the dough into a triangle, and once ready, tightly roll the rectangle into a log..."
It seems more likely that you just misspoke rather than hiding some shape transmutation magic from us.
Congratulations on the sponsorship, Ethan!
You earned it!
You let there be no shame in eating quickly. Thank you sir
LETS GO - this is so underrated!! Now I wanna run and get one lol The next Philly sandwich you gotta do next has to be the Schmitter! Mad props on the growth of your channel and for the wide array of foods you dive into and show us how you make
I haven't had a Schmitter in FOREVER !!
I just made this tonight, had an herb marinated pork tenderloin I got on sale and tossed a couple minced arbol chilis in the rapini since I didn't have any mild green chilis about, what an amazing combination of flavors. Paired it off with a bottle of saison dupont and couldn't be happier.
Ah, love hearing you call it a hoagie roll. I just don’t get to hear that anymore having moved away from the ‘Burgh many years ago.
That moustache really enjoyed eating the sandwich
I made this last year, and every recipe I found had roasted garlic in the spice rub. It was really good, and made a nice contrast to the pork
Absolutely the best sandwich in Philly
Whatever is going on at 10:52 is what I like about you Ethan.
Keep up the good work.
Love seeing Philly food love. Great video.
Definitely going to try making this this weekend. I just bought that same brand of sharp provolone and had no idea what to do with it. The sandwich reminds me of an Italian beef Just with pork and broccoli Rabe instead of beef and peppers
I love seeing Philly representing in the comments whenever a Philly dish is uploaded
HELLS YES. All everyone talks about are Philly cheesesteaks as such a great sandwich and what the city is known for blah blah blah. I never really got the appeal. When I moved to Philly a few years ago, I thought I would finally 'get it' and I ate a ton of different cheesesteaks from all the familiar names - a tasty sandwich for sure, but still nothing something I thought was mind blowing. The first time I had a roast pork sandwich, I was like why isn't THIS the sandwich the city is known for? It's amazing! The sweet juicy savory pork. The bitter rabe providing that acerbic "vegetableness" (I'm struggling for words here). And of course, it's got to be SHARP provolone which adds the lovely texture of cheese to tie it all together, but a ton of funky flavors to the party as well.
YESSSS, there’s a great Philly roast pork at a shop here in Dallas, but I couldn’t find a decent recipe video on this yet.
where??
NVM... Jimmys. Duh.
@@raviatm yep Jimmy’s Philly pork is so good
@@DavidJones-xf5ff on the way to get one now :)
Almost forgot johnny hotts on Delaware Ave across from Penn treaty park. Roast pork wet with sharp provolone and roasted long hots... heaven
Long hots gotta be roasted/blistered, outside of that it looks really great
I recently made a roast pork sandwich, and I brought it to my trip to Philly and ate it there, just for authenticity.
Wow putting it in an ice batch is genius... definitely doing that next time
Never had this, never heard of it, *definitely want one now*
I'll usually judge a sandwich place by their Cuban - pork sandwiches are totally underrated!
When you were eating it I felt like when I have to yell at my kids to not shove their entire plate of food in their mouths lol.
his friends: forget doordash. we going to Ethan's house.
Great sponsor for a great video. Dinic’s is my #1 spot to swing by when I’m in the city of brotherly love
This reminds me a little of potbelly roast beef sandwich (provolone and blue cheese, horseradish Mayo. I also add their oil and other spices, along with mushrooms.) prob one of the best sandwiches I have ever had personally! It’s so good
I am amazed at the volume of food you can stuff into your mouth.
As someone from Philly, I gotta say, you're right. DeNic's is the best sandwich in the city. Jawn slaps
The nostalgia! Great video!
This inspired me. I took a boneless pork butt, did the salt % you suggest, but then absolutely coated it in the spices. Full coverage, especially the rosemary. That went into a bag to sit in the fridge for a little, then a 24 hour sous vide at 145F. I patted it dry and gave it a good sear all around on the grill. It was amazing. A nice little crisp on the outside, super tender and juicy all throughout. Not quite where you ended up, but amazing none the less. Thanks for the inspiration for my new keeper recipe.
*sees the video title pop up*
“Why the cheesesteaks is the…”
me: you have my curiosity…
“…2nd best sandwich from Philadelphia”
me: …and now you have my attention
Never noticed your lisp till now.. great video, not quite how i make mine but its my favorite sandwich and yours looks delicious too 👍
You can tell this guy really enjoy his food 👌
I was worried he was going to bite his hand off at the wrist.
Gosh I miss reading terminal! Thanks for shouting out a Philly gem!
This video inspired me to go to DiNic's today for my lunch break
That looks delicious, well worth the effort. I would have liked to have seen Ethan kneading that dough in the container for a little longer since he specified 8 minutes. That seems a long time to be working within the confines of the container. Does that make the kneading easier?
This is such an Iconic sandwich at Reading Terminal Market in Philly! I LOVE IT
Another great video Ethan! Also congrats on the sponsorship!!
LOL love the whole santa bit. That was funny!!
Also liking those slowed B roll shots, they look really good and add a good bit to the video I feel like!!
Now I want to take a day trip to Philly. I might have to grab a train there when the weather warms up!
Adding pickled onions is such a good idea
How have I not heard of this??? Looks so much better than a cheesesteak IMO
I got mad when you said it wasn't the cheesesteak but... I thought about it and I've never had a bad roast pork here, but I've definitely had a bad cheesesteak
This is my favorite sandwich from Philadelphia as well! Thanks for the video.
My absolute favorite sandwich!! Roast pork with longhots 😍
I really Appreciate you
Thank you Sir
Since your Chicago hot beef i was expecting this
I´m going to have to try this! Looks epic.
John's Roast Pork is THE BEST
Idk if I missed it or you didn't mention it, but what was your preferred cut of pork to use for this?
Would love more vids where u go places and educate about food in the us :)