Juicy pork shoulder steaks, marinated in oregano, lemon and garlic. Served with fresh tzatziki and delicious home made pitta.
This is one of my favourite summer weekend meals, and it’s even better if you can cook the meat on a BBQ!
The flatbreads are really easy to make, but totally worth it, as you just can’t buy anything like it! Shop bought pitta breads or wraps are just not the same.
I use pork shoulder steaks with this recipe because they are cheap and they stay nice and juicy. You could use loin but I always find it a bit dry!
This is a great recipe to make for a larger number of people as the flatbreads and tzatziki can be made in advance, so all you have left to do is cook the pork!
Ingredients: Serves Two
Pork Shoulder Steaks:
- 2 pork shoulder steaks
- 2 cloves of garlic
- 1 lemon – zest and juice
- handful of fresh oregano
- 1/2 a red onion
- olive oil
The Flat Breads:
- 500g strong white bread flour
- 2 tbsp olive oil
- 250ml water
- 10g fast action yeast
- 10g salt
- 300g greek yoghurt
- 1/2 a cucumber, grated
- 1/4 clove of garlic
- 1tbsp red wine vinegar
The Flat Breads:
Combine all ingredients for the dough in a bowl, mix until they come together and form a rough ball.
Turn out onto a work surface, and knead for 5-10 minutes, until smooth and elastic. Test the dough is ready by pressing it with your finger, it should spring back if the gluten has been worked enough.
Return to the bowl, cover with cling film, and leave to prove for 1-2 hours, until doubled in size.
After the dough has proved, turn it out onto a work surface and knock back, to remove any large air bubbles.
Weigh out 100g pieces of dough, and form into tight balls (allow 1-2 per person), leave to rest on the side for 30 minutes
Roll out each piece of dough until thin, and stretch into circular disks.
Fry each flatbread a large frying pan for a few minutes either side, until the edges have puffed up and the dough is cooked through.
Combine all ingredients except the pork in a small blender with a splash of water and blitz to a smooth paste.
Flatten the pork shoulder steaks with a meat hammer or rolling pin, then transfer to a large bowl and coat in the blended marinade. Leave to infuse for a few hours or overnight.
Place a saute pan with a lid over a high heat, and add a lug of olive oil. Once hot add the pork shoulder steaks, cover and cook on either side for 4 minutes, then for 1 more minute either side. Remove from the heat and leave to rest for five minutes.
Grate the cucumber into a bowl, then add the garlic, cucumber, vinegar, yogurt and a pinch of salt. Mix to combine, then taste to check it doesn’t need more vinegar or salt.
Slice to pork shoulder into thin slithers on the diagonal, and serve with a good dollop of tzatziki and a flatbread.