Pork, pumpkin, chorizo, by Sat Bains

07 January 2010
Pork, pumpkin, chorizo, by Sat Bains

Sat Bains is the chef-patron of the Michelin-starred Restaurant Sat Bains with Rooms in Nottingham.

Watch our video interview with Sat Bains and view his masterclass to make the featured recipe below of pork, pumpkin and chorizo. See also his recipe for crab, peanut, turnip, beach herbs.

(serves six to eight)

For the pork belly

  • 1 litre water
  • 150g sugar
  • 150g salt
  • 1 pork belly

For the pumpkin purée

  • 50g shallot, finely diced
  • 250g shaved pumpkin
  • 1 small stick of lemon grass
  • Fresh ginger, peeled - to taste
  • 100g white chicken stock

For the chorizo jam

  • 1 shallot, finely diced
  • 50g chorizo
  • 250g apple juice
  • 100g Granny Smith apple, finely diced
  • 50g sugar

For the pumpkin dressing

  • 100ml pumpkin oil
  • 100ml lemon juice
  • 100ml maple syrup

For garnish/to finish dish

  • 1 scallop
  • Coriander cress
  • 2 sheets of raw pumpkin dressed in the pumpkin dressing
  • Quince terrine
  • Ground cumin, to taste


For the pork belly: combine the water, sugar and salt to make a brine. Trim the pork belly and pickle in the brine in a sous-vide bag for 24 hours. Remove from the bag and rinse and soak in clean water for 20 minutes, then sous-vide (poach in a water bath) at 68°C for 48 hours. When cooked, press and leave to cool.

For the pumpkin purée: sweat off the onion for a couple of minutes, add the pumpkin along with a small piece of lemon grass and ginger, add the stock and cook until soft. Remove the lemon grass and ginger, blend and pass through a fine sieve. Reserve.

For the chorizo jam: sweat off the shallot with the chorizo, add the rest of the ingredients and cook to a jam consistency. Reserve.

For the pumpkin dressing: blend all the ingredients together. To finish/for serving: roast the scallop and the belly pork. Place the warm pumpkin purée on the plate and top with the scallop and the belly pork. Roll the chorizo jam in the sheets of pumpkin. Place the quince terrine on the plate. Finish with some of the dressing, coriander cress and a dusting of cumin.

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