Kasama Combo (Filipino-Inspired Chicago Beef Sandwich)

1. Pork Adobo: In an oven-safe pot, sear 5 lb pork shoulder on each side until browned. Toast 1 Tbsp. whole black pepper, 1 Tbsp. fennel seeds, and 1 Tbsp. red pepper flakes until fragrant (bloomed), then add these toasted spices to a sachet and place the sachet in the pot with the pork. Add 2 cups soy sauce, 2 cups white vinegar, 1 QT water and 2 heads of chopped garlic to the pot. Place the pot in an oven and roast at 325 F until the internal temperature of the pork reaches 74c/165 F (this should take approximately 2 hours). Remove the pork from the liquid and let it cool completely, making sure to reserve all of the cooking liquid (jus). 
2. Sausage: Fry sausage of your choosing until it is cooked through. Kasama uses homemade Longanisa; for this recipe, Chorizo (cut open Seattle-style) was used as an alternative.
3. To Serve: Assemble the sandwich on French bread. Layer with the cooked sausage and then top with shaved pork that has been dipped in the reserved jus. Finish the sandwich by topping it with spicy giardiniera. Serve the sandwich with an additional side of jus for dipping. For an extra kick, add pickled jalapeños and for an authentic Chicago taste, pre-dip your sandwich in the jus before serving.