Dose of Vitamin P: Porchetta Truck Porchetta Sandwich
People deal with impatience with varying degrees of success. The most proactive chefs don’t just wait for things to happen. For instance, Michael Voltaggio surprised the public with a sandwich concept called ink. Sack while waiting for his full-service restaurant to debut down the block. More recently, instead of wallowing in health permit purgatory, Evan Funke, the former Rustic Canyon and Milo & Olive executive chef, saw a window of opportunity while waiting for Bucato to open in Culver City’s Helms Bakery complex. He selected one dish – porchetta – draped some makeshift signage on a decidedly unglamorous truck, and started selling $5 sandwiches at stops across town, leaving Twitter crumbs in his wake. In serving such good food for such a low price, Chef Funke is offering Angelenos a porcine public service.
The mobile meal features a soft ciabatta cradling juicy slices of roasted pork loin and belly, crispy fried pork skin, arugula and a judicious amount of Modena style pesto crafted from lardo, garlic, rosemary, Parmigiano Reggiano and black pepper.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.