Nduja Recipe
Make Nduja Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Meats
Cut the pork fatback and pork shoulder into small cubes, about 1 inch in size. This will help them blend better during the emulsification process.
- 2
Prepare the Chili Peppers
If using whole Calabrian chili peppers, remove the stems and seeds. If using dried chili peppers, soak them in warm water for about 15 minutes before chopping them finely.
- 3
Mince the Garlic
Peel and finely mince the garlic cloves.
Mixing
- 4
Combine Ingredients
In a large mixing bowl, combine the cubed pork fatback, pork shoulder, minced garlic, chopped chili peppers, salt, black pepper, and optional ingredients (if using).
- 5
Add Red Wine
Pour in the red wine, and mix well until all ingredients are evenly coated.
Emulsification
- 6
Blend the Mixture
Transfer the mixture to a food processor. Pulse until you achieve a smooth and spreadable consistency. If the mixture is too thick, you can add a little more red wine to help it blend.
Storage
- 7
Pack and Store
Transfer the nduja into a clean jar or airtight container. Ensure it is tightly packed to avoid air pockets. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
