Photo: Anna Pelzer
Pork Blade Steaks with Nduja and Honey and Arugula Salad
12 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
604
Calories
35g
Protein
37g
Fat
35g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups 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)
- 3 tablespoons extra-virgin olive oil, divided
- 4 ounces nduja (soft, spicy salami), cut into very thin slices
- 2 tablespoons honey
- 1 5-ounce package baby arugula
- 1/2 cup coarsely grated Pecorino Romano cheese
- 1 tablespoon fresh lemon juice
- Special equipment: Large griddle
- 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.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes