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 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)


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