Your Next Perfect Porchetta Sandwich is from Chinatown – Lady and Pups

Step 1

Mix diced scallion, minced ginger, minced chili, olive oil, fish sauce, red wine vinegar and freshly ground black pepper together. Let sit for 10 min.

Step 2

Slice the rolls in half and toast under the broiler until the edges are browned. Smear a layer of yellow mustard on the bottom, then spoon a good amount of the herb-mixture on top. Place a big pile of the chopped roast pork with another douse of the herb-mixture. Let the herb-oil seep through the pork and down into the bread. Top with 3~4 slices of provolone cheese and serve.