Pork Belly ’Nduja Stuffed Dates
This is a fun snack, inspired by the snacking and tapas culture of Spain, with a slight Italian twist: spicy, sweet and delicious. Dates are filled with ’nduja, a spicy, spreadable salami from Calabria, Italy.
- 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
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.
Any leftover ’nduja can easily be frozen or spread on crackers with some nice Manchego cheese.
The recipe originally appeared in the Winter 2023 issue.