Slow-cooked pork knuckle with harissa and peppers recipe
 Pork knuckle is slowly cooked in various spices then served with harissa-infused peppers and drizzled with a sumac dressing. 1 pork knuckle1 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 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 2 tbsp olive oil 3 red peppers, julienned 1 medium aubergine, julienned2 garlic cloves, slicedpinch sugar splash red wine vinegar 1 tbsp harissa paste bunch flatleaf parsley, chopped 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 1 tbsp sumac 1 lemon, juice only1 garlic clove, finely chopped 2 tbsp olive oil 1 tbsp sumac 1 lemon, juice only 1 garlic clove, finely chopped 2 tbsp olive oil 1 tsp chopped walnuts 1 tsp sesame seeds 1 tsp coriander seeds100ml/3½fl oz full-fat Greek-style yoghurt ½ tsp crushed black peppercorns 1 preserved lemon, chopped 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. 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. 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 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 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. 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.