Roasted pork knuckle with aubergine purée and whole roasted cauliflower

Preparation time

over 2 hours

Cooking time

1 to 2 hours

Serves

Serves 4

Take Sunday lunch to the next level with this moreish dish of rich roast pork, spicy cauliflower and a smoky aubergine purée.


By Michel Roux Jr.
From Saturday Kitchen

Ingredients

For the pork knuckle

  • 4 brined pork knuckles, trimmed, soaked in water for at least 6 hours
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 onion, halved
  • 4 garlic cloves, crushed
  • 75g/2¾oz unsalted butter
  • 200ml/7fl oz Madeira wine
  • 400m/14fl oz chicken stock
  • 75-100g/2¾-3½oz clear honey
  • salt and freshly ground black pepper

For the cauliflower

  • 250g/9oz Greek yoghurt
  • 1-2 tsp curry powder
  • 2-4 tsp garlic paste
  • 1 whole cauliflower, leaves removed and a hole cut in the core

For the aubergine purée

  • 2 aubergines
  • 50-100ml/2-3½fl oz olive oil

To serve

  • 4 tbsp fresh coriander
  • 1 red chilli, sliced

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