Chef Big DA technical lunch that marries the rustic intensity of Italian 'Maiale' with the aggressive bark of Texas BBQ, all served over a bed of crisp, acid-forward greens.
Whisk together the olive oil, red wine vinegar, and Calabrian chili paste until an emulsion is formed. Set aside at room temperature to allow the flavors to marry.
Use a high-quality vinegar to ensure the acidity cuts through the pork fat.
Combine the smoked paprika, black pepper, garlic powder, and onion powder. Season the pork slices aggressively on all sides.
The rub is what creates the 'bark'—don't be shy.
Heat a cast-iron skillet over high heat until it reaches the smoke point. Add a touch of high-smoke-point oil.
Thermodynamics 101: A cold pan is the enemy of a good crust.
Sear the pork slices in batches for 2-3 minutes per side until a dark, mahogany crust forms and the internal temperature hits 145°F. Remove and let rest.
Resting allows the muscle fibers to relax and retain their juices.
In a large bowl, toss the arugula and radicchio with the vinaigrette until every leaf is coated with a thin film of oil and acid.
Toss gently to avoid bruising the delicate greens.
Plate the greens and top with the warm seared pork. Finish with the shaved pecorino for a hit of umami and salt.
Serve immediately to maintain the temperature contrast between the warm meat and cold greens.
The key here is the 'Bark' on the pork. We're using a dry rub to create a crust that mimics a low-and-slow brisket but in a fraction of the time. The Calabrian chili oil in the dressing provides a high-viscosity mouthfeel and a sharp acidic counterpoint to the heavy lipids of the pork. Ensure the greens are bone-dry before dressing to maintain the structural integrity of the salad.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.