Smoked pork jowl with calamari and pumpkin broth

By Chef Mal Meiers



Smoked pork jowl

  • 2 x 600g jowls rind on
  • 2L brine


  • 2L water
  • 100g salt
  • 50g brown sugar
  • Thyme
  • Bay leaves
  • Black pepper
  • Juniper berries
  • Allspice


  • 500g calamari tubes, cleaned
  • 300g extra virgin olive oil

Roast pumpkin broth

  • 2kg Japanese pumpkin
  • 100g kombu seaweed
  • 2 tablespoons salt

Sea vegetables garnish

  • Activated pumpkin seeds
  • Saltbush
  • Samphire
  • Virgin pumpkin seed oil


  1. 1.
    Clean the glands from the jowls and brine for 8 hours. Next vacuum in olive oil and cook at 85 degrees Celsius for a further 12 hours. Chill in ice water, and once the jowl is cool, clean away the skin reserving for another use or garnish if you wish.
  2. 2.
    For the brine, stir all the ingredients together in a saucepan and bring to the boil. Stir continuously until the sugar is dissolved. Allow to cool before using.
  3. 3.
    For the calamari, line up the calamari tubes, one on top of the other and semi-freeze before slicing to noodle thickness. Portion out and reserve in the fridge.
  4. 4.
    For the roast pumpkin broth, cut the pumpkin into large cubes and roast in a hot oven until caramelised completely. In a large oven tray combine the pumpkin and seaweed and cover with water. Sprinkle with salt and roast in the oven at 160 degrees Celsius for 2 hours. Remove from oven and cool. Strain carefully and reserve the broth.
  5. 5.
    To assemble, smoke the jowls prior to service over pine needles and hickory chips. Set aside in a warm oven. In a small saucepan begin to heat up the pumpkin broth. Cook the calamari gently at 65 degrees Celsius in the extra virgin olive oil and strain before seasoning to taste.
  6. 6.
    Place the confit calamari in shallow bowls. Next slice the jowl and place on top of the calamari. Season pumpkin broth with salt and pumpkin oil and pour over the dish. Garnish with the sea vegetables and pumpkin seeds,