Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the pork knuckle
- 1 pork knuckle
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 1 star anise
- 1 tbsp harissa paste
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 celery sticks, chopped
- 1 head of garlic, halved
For the harissa peppers
- 2 tbsp olive oil
- 3 red peppers, julienned
- 1 medium aubergine, julienned
- 2 garlic cloves, sliced
- pinch sugar
- splash red wine vinegar
- 1 tbsp harissa paste
- bunch flatleaf parsley, chopped
For the sumac dressing
- 1 tbsp sumac
- 1 lemon, juice only
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
To serve
- 1 tsp chopped walnuts
- 1 tsp sesame seeds
- 1 tsp coriander seeds
- 100ml/3½fl oz full-fat Greek-style yoghurt
- ½ tsp crushed black peppercorns
- 1 preserved lemon, chopped
Method
Pre-heat the oven 180C/160C fan/Gas 4. To make the pork knuckle, place all of the ingredients in a large casserole and cover with water. Bring to the boil and then reduce to a simmer. Cook for 3–4 hours, or until tender. Leave to cool in the stock, then remove the pork from the stock and leave to rest. Break into rough chunks with your hands and set aside.
To make the harissa peppers, heat the oil in a frying pan and gently fry the peppers, aubergines and garlic for 20 minutes until softened. Add the sugar and vinegar. Stir in the harissa and parsley.
To make the sumac dressing, mix all of the ingredients together in a bowl.
To serve, mix the walnuts, sesame seeds and coriander seeds in a bowl. Spread a spoonful of the yoghurt onto each serving plate, add the harissa vegetables, break over the pork and drizzle with the sumac dressing. Sprinkle over the walnut mixture, peppercorns and preserved lemon.