While some Philly sandwich shops use spinach in their roast pork sandwiches (presumably to cater to people who might be turned off by the bitter notes of broccoli rabe), Ramona’s doesn’t shy away.

For the Pork:3 pounds boneless, pork roast1/4 cup extra-virgin olive oil1/4 cup red wine vinegar1 cup chicken stock1 head of garlic, ...

Season the pork, add about two inches of water to the pan and roast in a 250 F oven for 12 hours. Alternatively, the pork can be cooked up to two days in advance, then cooled and refrigerated ...

The pork is ready when the internal temperature reaches 165ºF and the juices run clear. If the skin is not crispy enough, you may raise the temperature to 400F for 5-10 minutes to crisp up.

To roast the pork belly: Heat the oven to 350 degrees. Remove the pork belly from the brine and pat the skin dry.Score the skin of the pork belly (without cutting into the meat) in a ½-inch-wide ...