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Roasted Pork Knuckle with Aubergine Purée and Whole Roasted Cauliflower

Rich roast pork knuckles served with a smoky aubergine purée and spicy, whole-roasted yogurt-marinated cauliflower.

PorkMain CourseCauliflowerAubergineSunday Roast
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
35.7g
per serving
142.8 g total
Fat
62.1g
per serving
248.5 g total
Protein
77.6g
per serving
310.2 g total
Cook Time
165
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
75
g
Clear Honey
Dairy
75
g
Unsalted Butter
250
g
Greek Yoghurt
Liquids
200
ml
Madeira Wine
400
ml
Chicken Stock
Meat
4
piece
Pork Knuckles
Brined, trimmed, soaked in water for at least 6 hours
NutsSeeds
1
piece
Bay Leaf
1
tsp
Black Peppercorns
4
clove
Garlic
Crushed
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
tsp
Curry Powder
2
tsp
Garlic Paste
4
tbsp
Coriander
Fresh
OilsFats
50
ml
Olive Oil
Vegetables
1
piece
Onion
Halved
1
piece
Cauliflower
Leaves removed and hole cut in the core
2
piece
Aubergines
1
piece
Red Chilli
Sliced

Method

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