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Slow-cooked pork knuckle with harissa and peppers
Fruit and vegetables
1
onion
, chopped
2
carrots
, peeled and chopped
3
celery
sticks, chopped
1 head of
garlic
, halved
3 red
peppers
, julienned
1 medium
aubergine
, julienned
2
garlic
cloves, sliced
bunch flatleaf
parsley
, chopped
1
lemon
, juice only
1
garlic
clove, finely chopped
Tins, packets and jars
1 tbsp
sumac
1 preserved lemon, chopped
Cooking ingredients
1
cinnamon
stick
1 tbsp
coriander seeds
1
star anise
1 tbsp
harissa
paste
2 tbsp
olive oil
pinch
sugar
splash
red wine vinegar
1 tbsp
harissa
paste
2 tbsp
olive oil
1 tsp chopped
walnuts
1 tsp
sesame seeds
1 tsp
coriander seeds
½ tsp crushed
black peppercorns
Dairy, eggs and chilled
100ml/3½fl oz full-fat Greek-style
yoghurt
Meat, fish and poultry
1
pork
knuckle
Back to recipe
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