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Tasty Recipes

Poultry and Pork Cheek Cure and Nduja Vinaigrette from Westward

Poultry and Pork Cheek Cure and Nduja Vinaigrette from Westward
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Total Time:
15 minutes

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Servings:
1

Poultry and Pork Cheek Cure:
8 c Salt
2 c Sugar
½ c Pink Peppercorn, toasted and coarse crushed
4T Thyme, picked
4T Allspice, toasted and lightly crushed

Combine all.

Nduja Vinaigrette:
150g. Nduja
90g. minced shallot
260g extra virgin olive oil
325g. Champagne vinegar
Juice and zest of 1 orange
45g. rice bran oil
33g. Dijon mustard
5g. saba

In a saute pan, add a minimal amount of rice bran oil add nduja. Stir as it cooks, breaking it up, caramelizing and rendering. Add shallot and sweat until done. Remove from pan with a spatula, being sure to get all the oils. Add rest of ingredients and whisk together. Keep tempered before service.

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