That rich, red slice off to the side of this beautiful pork steak and arugula dish from Chicago’s The Purple Pig–a small plates venue with a meaty, Mediterranean slant–is not a tomato. It’s nduja, a fiery Calabrian smoked pork sausage that historians think may have French connections. The soft, flavorful sausage has sweet and spicy peppers in the in the grind. It’s perfect with this honey-glazed pork and bitter greens, a recipe collaboration from Purple Pig chef-owners Scott Harris, Jimmy Bannos and Tony Mantuano.
- 4 bone-in pork blade steaks
- 1 quart of your favorite meat brine
- salt and pepper
- 2 Tbsp honey
- 4 slices nduja
- 4 cups baby arugula leaves
- juice of 1/2 lemon
- 1 Tbsp olive oil
- 2 tsp parmesan cheese
- Rub steaks with salt and pepper. Place in brine and let brine 3 hours to overnight. Grill steaks until the reach desired doneness.
- Glaze finished steaks with honey.
- Spread nduja on serving plates, each topped with steak
- Serve with a salad made of arugula leaves tossed with lemon juice, olive oil and parmesan cheese.