Seared Pork and Chorizo with Sweetcorn Puree

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!

Continue reading“Seared Pork and Chorizo with Sweetcorn Puree”

Seared Pork and Chorizo with Sweetcorn Puree

5 mins prep
80 mins cook
4 servings
Lightly oaked Chardonnay


  • Saute or frying pan
  • Skillet or second frying pan
  • Small saucepan
  • Mixing bowl
  • Chopping board
  • Sharp knives
  • Hand blender
  • Kitchen foil
  • Towel
  • Spatula


  • 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
  • Salt
  • 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.

Sweetcorn prior to having the Pineapple Head rub stirred in


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

  1. Pre-heat the oven/Egg to 135°C/275°F, Egg set up for indirect cooking.
  2. 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.
  3. Cook the pork for an hour or until the internal temperature has reached 63°C/145°F.

Preparing the Puree

  1. 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.
  2. 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.
  3. 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.
  4. 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.

  1. 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.
  2. 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.
  3. 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.
  4. Serve the pork fillet slices on a bed of sweetcorn puree. Top the pork with chorizo and garnish with pea shoots.
Pork fillet with sweetcorn puree served with asparagus tips

Hints, Tips and Pictures

  1. Always use heat-resistant gloves when manipulating hot items in a Big Green Egg.
  2. Dizzy Pig Pineapple Head rub is available in the UK from (affiliate link), BBQ Gourmet and Riverside Garden Centre.
  3. If searing in an Egg, have the searing surface in the Egg to heat up whilst cooking the pork.

4 thoughts on “Seared Pork and Chorizo with Sweetcorn Puree

  1. Ed

    Another lovely looking dish.
    I really like pork and find it responds well to the “reverse sear” method as you describe. I have done belly and chops this way, so far – so now I’ll need to up my puree game! Chorizo is always a nice cheeky bonus, too.

    Liked by 1 person

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