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Pork Blade Steaks with Nduja and Honey and Arugula Salad
BON APPÉTIT10Ingredients
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups water
- 6 Tbsp. coarse kosher salt (plus additional, for sprinkling)
- 3 Tbsp. sugar
- 4 1/2 inches blade steaks (thick pork shoulder, each about 10 inches long and 3 1/2 inches wide)
- 3 Tbsp. extra-virgin olive oil (divided)
- 4 oz. nduja (soft, spicy salami, cut into very thin slices)
- 2 Tbsp. honey
- 5 oz. baby arugula
- 1/2 cup Pecorino Romano cheese (coarsely grated)
- 1 Tbsp. fresh lemon juice
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