Aji-amarillo purée with spicy pork neck

Ingredients (4 servings):

• 400 g Aviko Super Mash Homemade
• 1 tbs ají amarillo paste (see tip)
• 2 limes
• 500 g pork neck (steak)
• 2 tbs of chimichurri (Argentinian sauce/salsa) + extra for garnishing
• 1 tbs of sugar
• 5 tbs of soy sauce
• 3 tbs of olive oil
• A few sprigs of coriander, for garnishing
• Possibly a serving ring

Method

Preparation: 30 minutes
Marinate: 1 hour

• Prepare the mashed potato in accordance with the instructions on the packaging. Mix through the ají amarillo paste and season to taste with the juice of 1 lime. Allow the mash to cool and store it, covered, in the fridge.
• Dice the pork neck. Mix the meat with the chimichurri, the sugar, the soy sauce and a little salt. Cover the meat and leave to marinate in the fridge for 1 hour.
• Heat the olive oil in a large frying pan. Fry the meat over a high heat for a few minutes, until browned all over and just done. Cut the second lime into 4 wedges. Coarsely chop the coriander.
• Spoon the cooled mash onto 4 plates; use a serving ring if available. Add the meat on top. Garnish with a little coriander, a wedge of lime and a little extra chimichurri.

Tip: Pasta aji amarillo is one of the most commonly used ingredients in the Peruvian kitchen. This pasta made from reasonably mild yellow peppers is just as essential as a flavour as onion and garlic.