Several years ago, many days deep into a trip to Italy, I found myself in Milan’s Chinatown in a state of bewildered awe.
I was eating a sandwich that to this day remains one of the brightest culinary discoveries of that two-week trip. Considering the life-changing pastas, pizzas, and other dishes I’d consumed by that point, that is a bold statement.
It wasn’t much to look at. Just a pile of meat between two slices of toasted muffin-like bread. But the explosion of flavor that humble little sandwich delivered was far above its weight. Soft, braised pork shoulder and belly, braised in seasoning, pulled from a crock pot and cut up with a large cleaver on a bench before being piled high between the freshly cooked, crispy bun.
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