Braised Calabrian Capocollo Sandwich

Pork Foodservice
Braised Calabrian Capocollo Sandwich


  • 3 heads radicchio
  • 8 slices gruyere cheese
  • 8 buns
  • 1 coppa (/ pork butt)
  • 1 white onion (diced)
  • 3 cloves garlic
  • 1 cup red wine
  • 3 quarts pork stock
  • 1/2 can crushed tomatoes
  • 1 bunch oregano
  • 1 tablespoon fennel seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1/4 cup sugar
  • 1/4 cup champagne vinegar
  • 3 asparagus
  • 3 carrots
  • 1/2 red onion (julienne)
  • 1/2 cucumber (sliced)
  • 1/2 bulb fennel (thick-cut julienne)
  • 1 egg yolks
  • 1 whole eggs
  • 1 clove garlic (finely minced)
  • 1/2 lemon juice
  • 2 1/2 cups grapeseed oil
  • 2 cups mayonnaise
  • 2 tablespoons Calabrian chili spread (Tutto Calabria brand)


  1. Sear pork in olive oil until browned on all sides; add garlic and onion and cook until caramelized.
  2. Deglaze pan with red wine.
  3. Cover pork with stock, tomatoes and oregano; simmer for 3½-4 hours or until tender.
  4. Once tender, remove pork from cooking liquid and thickly shred with fork.
  5. Combine spices and liquid and heat until sugar dissolves.
  6. Once sugar is dissolved, pour the liquid over the vegetables and cool.
  7. Combine eggs, garlic and lemon in a food processor; pulse until mixed well.
  8. Slowly add grape seed oil until smooth and emulsified.
  9. Fold in Calabrian chili spread.
  10. Season to taste.
  11. Cut radicchio into quarters, dress with olive oil and salt and grill until lightly charred.
  12. Spread inside of bottom and top buns with Calabrian Aoili.
  13. Build sandwich with braised pork, jardinière, radicchio, olive oil, salt, pepper and cheese.
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