I’ve had some delicious dishes of pan-seared scallop served on sweetcorn puree. I liked the puree idea, and wanted to try pairing it with something different. My wife suggested pork fillet … say no more! Add in pea shoots, asparagus tips and chorizo, this meal is fantastic!
Seared Pork and Chorizo with Sweetcorn Puree
- Saute or frying pan
- Skillet or second frying pan
- Small saucepan
- Mixing bowl
- Chopping board
- Sharp knives
- Hand blender
- Kitchen foil
- 1.5 – 2lbs pork fillet
- 2 x 325g tins sweetcorn
- 1 shallot
- 75g butter
- 25-50ml double cream
- 125g chorizo sausage
- 2-3 tsp Dizzy Pig Pineapple Head rub*
- Handful of pea shoots
- Black pepper
- Oil for searing
- Apple smoking chunk (optional)
* – if this is not available, ginger, cinnamon, a little salt and Demerara sugar can be blended to make a rub. But really it’s worth getting the Pineapple Head rub. The combination of flavours from the chorizo and rub are truly outstanding.
I cooked the pork in our Big Green Egg to add some subtle apple smoke flavour. It can be cooked in a standard oven, without the smoke.
Cooking the Pork
- Pre-heat the oven/Egg to 135°C/275°F, Egg set up for indirect cooking.
- Trim any fat and membrane from the pork fillet, sprinkle all over with a little salt and pepper. Place in the pork to the oven/Egg.
- If using an Egg, optionally toss an apple wood smoking chunk onto the glowing coals.
- Cook the pork for an hour or until the internal temperature has reached 63°C/145°F.
Preparing the Puree
- Whilst the pork is cooking, thinly slice the shallot and drain the water from the tins of sweetcorn. Warm a frying/saute pan over medium heat, add the butter. When it has melted, add and fry the diced shallot for 1-2 mins until soft.
- Add the sweetcorn to the pan, sprinkle over the Pineapple Head rub and stir in. Lower the heat, stir and simmer for 8-10 minutes until the sweetcorn is soft.
- Decant the contents of the pan into a bowl. Blend the contents of the bowl using a hand blender, adding double cream a bit at a time, until the resulting puree has the consistency desired. Set aside.
- Slice the chorizo sausage into pieces, around ½ inch. Set aside.
Assembling the Dish
The searing in this stage can be done on a stove or in an Egg. If using an Egg, remove the platesetter and get it to 250°C/480°F, pre-heating the searing surface.
- When the pork is ready, remove from oven/Egg. Place it on a chopping board, cover in foil and a towel and rest it for up to 10 minutes.
- Meanwhile, heat up some oil in another frying pan/skillet and start to fry the sliced chorizo sausage. Warm the puree back up in a small saucepan.
- After the pork has rested, slice it into 2cm thick pieces. Sear the pork in the frying pan/skillet that is already cooking the chorizo.
- Serve the pork fillet slices on a bed of sweetcorn puree. Top the pork with chorizo and garnish with pea shoots.
Hints, Tips and Pictures
- Always use heat-resistant gloves when manipulating hot items in a Big Green Egg.
- Dizzy Pig Pineapple Head rub is available in the UK from Amazon.co.uk (affiliate link), BBQ Gourmet and Riverside Garden Centre.
- If searing in an Egg, have the searing surface in the Egg to heat up whilst cooking the pork.