The restaurant has a wood fired grill in a back corner of the kitchen, which is not unlike the grills in the center of the dining rooms around San Daniele in northeastern Italy, where they make ham that rivals the famous prosciutto of Parma.
Anyway, that small grill, which gives off a faint hint of smoke, is where Gerhart makes his pork belly ‘nduja stuffed dates.
‘Nduga: a spicy, spreadable pork sausage from the Calabria region of Italy. Gerhart makes his own, but it’d be easy to get some local hot Italian sausage from a butcher or the Long Island Eatery on Kerr then swirl it in a food processor until it’s sticky. Stuff some in some dates and chuck them on the grill or a cast iron pan until hot and a bit crispy on the outside. Need more info?
I’d never had anything like it before.
Pork Belly ’Nduja Stuffed Dates
Ingredients
- 1 lb Pork Belly Season with salt and pepper
- 2 tbsp Calabrian chile or dry chile flakes Finely minced
- 2 tbsp Kosher salt
- 1 tbsp Paprika
- 2 cloves Garlic Finely minced
- 60 Pitted dates
- Extra virgin olive oil To taste
Instructions
- Cover the seasoned pork belly with foil in a small sheet tray or pan and roast at 300° for 2 hours or until very tender, almost falling apart. Remove the lid or cover and let cool at room temperature for 30 to 45 minutes or until cool enough to handle.
- When the pork belly is cool, cut it into small pieces and then finely mince, or if you have a stand mixer, mix with the paddle attachment until smooth.
- Once you have a smooth pâté of pork belly, add the chile, salt, paprika, garlic and mix very well. Taste and adjust your seasoning as you like.
- Slice open the dates carefully with a knife. Then very carefully using a small spoon, fill the dates with a bit of the ’nduja and chill until you are ready to cook.
- Once cooked, just finish the dates with a splash of a nice extra virgin olive oil.
