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.
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