Slow-cooked pork knuckle with harissa and peppers

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From 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
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