Pork Blade Steaks with Nduja and Honey and Rocket Salad

Ingredients for Pork Blade Steaks with Nduja and Honey and Rocket Salad

• 725ml water

• 6 tablespoons coarse kosher salt plus additional (for sprinkling)

• 3 tablespoons sugar

• 4 1/2-inch-thick pork shoulder blade steaks (each about 10 inches long and 3 1/2 inches wide)

• 45ml extra-virgin olive oil, divided

• 110g nduja (soft, spicy salami), cut into very thin slices

• 2 tablespoons honey

• 1 140g package baby rocket

• 1/2 cup coarsely grated Pecorino Romano cheese

• 1 tablespoon fresh lemon juice

• Nduja is available at some specialty foods stores, Italian markets, and online from boccalone.com. This size of pork shoulder blade steaks may be hard to find at the supermarket, so you may have to ask the butcher to cut them for you.

• Large griddle

Combine 725ml water, 6 tablespoons coarse salt, and sugar in 15 x 10 x 2-inch glass baking dish. Stir until salt and sugar dissolve. Place pork steaks in brine in baking dish. Cover and chill at least 2 hours and up to 4 hours.

Remove pork steaks from brine; pat dry. Brush both sides of steaks with 1 tablespoon oil; sprinkle with coarse salt and pepper. Heat griddle over medium-high heat until almost smoking. Place steaks on griddle and cook 3 minutes. Turn steaks over on griddle; immediately top each steak with nduja slices, dividing equally. Cook until pork is cooked through, about 3 minutes longer (nduja will soften).

Transfer steaks to platter, nduja side down. Spoon 1/2 tablespoons honey over each.

Toss rocket, cheese, lemon juice, and 2 tablespoons oil in bowl. Season salad with coarse salt and pepper; serve with steaks.

A robust red wine would be terrific with the pork. The Quinta da Garrida 2007 Vinho Tinto (Portugal, $11) is a good choice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.