Slow-Cooked Pork Knuckle with Harissa and Peppers

Step 01

Preheat the oven to 180C/160C Fan/Gas 4. Put the pork knuckle, cinnamon, coriander seeds, star anise, harissa, onion, carrots, celery and garlic head in a large casserole and cover with water. Bring to the boil then reduce to a simmer and cook for 3-4 hours until tender.

Step 02

Leave the pork to cool in the stock then lift it out and leave to rest. Break the meat into rough chunks with your hands and set aside.

Step 03

For the harissa peppers, heat the oil in a frying pan and gently fry the peppers, aubergine and garlic for 20 minutes until softened. Add the sugar and vinegar then stir in the harissa and parsley.

Step 04

For the sumac dressing, mix the sumac, lemon juice, garlic and olive oil together in a bowl.

Step 05

To serve, mix the walnuts, sesame seeds and coriander seeds in a small bowl. Spread a spoonful of yoghurt onto each plate, add the harissa vegetables and break the pork over the top.

Step 06

Drizzle with the sumac dressing and sprinkle over the walnut mixture, crushed peppercorns and preserved lemon.