Persian Pork Shoulder Steak

Ingredients:

• 600 g Aviko Super Mash Homemade
• 4 shoulder chops
• 1 small clove of garlic
• 4 tbsp olive oil
• 2 tsp za’atar + extra
• 2 tsp ground cumin + extra
• 1/2 tsp smoked paprika + extra
• 2 tbsp lemon juice
• 4 small carrots
• 2 tbsp almonds
• 2 sprigs of parsley
• 2 oranges
• 2 tsp honey
• 4 tbsp pomegranate seeds
• 100 g feta

Method

Preparation: 30 minutes

• Pat the meat dry and place in a deep plate. Crush the garlic into the olive oil. Add the za’atar, 1 teaspoon cumin, paprika and lemon juice. Season the marinade with salt and pepper.
• Pour the marinade over the meat and marinate for 15 minutes. Turn the meat occasionally.
• Clean the carrots and halve lengthwise. In the meantime, coarsely chop the almonds and parsley.
• Scrub 1 orange clean. Grate the orange peel of the fruit and squeeze both oranges. Mix the orange juice, zest, honey and the last cumin. Reduce the orange juice by half.
• Prepare the mashed potato according to the instructions on the packaging.
• Grill the pork chops on the BBQ or in the grill pan for 4-5 minutes per side until nicely browned and cooked. In the meantime, grill the carrots in 5 minutes until al dente. Brush them with the orange glaze and heat briefly until it sticks to the carrots.
• Spoon the mashed potato onto 4 plates. Cut the pork chops into slices and place on top of the puree. Divide the carrots over it. Crumble the feta over the plate and sprinkle with the pomegranate seeds, almonds, parsley and some extra za’atar, cumin and smoked paprika to taste.

Tip: For extra creamy puree, whisk some extra soft butter into the mashed potatoes.