Crispy German Pork Knuckle with Beer Gravy

Step 1: Poke lots of small holes all over the pork knuckle’s skin with a small, sharp knife or a pin. Take care not to pierce through the fat into the flesh.

Step 2: Brush or rub 1 tablespoon of the vinegar onto the pork flesh only, including inside cracks and crevices and on the meat under the skin where it meets the flesh. Do not peel the skin back, and avoid getting vinegar on the skin.

Step 3: Make shallow incisions in the pork flesh only with a small knife, then stuff them with the garlic slivers.

Step 4: Pound the rub ingredients in a mortar and pestle until they form a coarse powder. Alternatively, use a spice grinder or similar.

Step 5: Rub the pork skin with olive oil. Rub the seasoning mix all over the pork, covering the flesh and skin and working it into all the cracks and crevices.

Step 6: Pull the skin down to stretch it tight and remove creases. Thread two metal skewers through the skin in an X formation near the base of the knuckle. Pierce the skin 2 cm / 0.8 inch from the base to hold the stretched skin in place.

Step 7: Stand the pork on a plate and leave it uncovered in the fridge overnight.

Step 8: Preheat the oven to 180°C / 350°F (160°C fan).

Step 9: Put all the beer gravy ingredients in a roasting pan deep enough to hold the liquids and vegetables.

Step 10: Place a rack over the pan. Set the pork knuckle upright on the rack.

Step 11: Roast for 2 hours 10 minutes, rotating the tray halfway through. If the liquid in the pan is getting too low or is in danger of drying out, add 1/2 cup of water at a time. Roast until the internal temperature in the thickest part of the meat reaches 85°C / 185°F.

Step 12: Remove the knuckle from the oven and transfer it to a tray.

Step 13: Increase the oven temperature to 260°C / 500°F (240°C fan).

Step 14: Brush the skin with half of the remaining 1 tablespoon of vinegar. Place the pork in the oven for 30 minutes, rotating the tray halfway through and brushing the skin with the remaining vinegar.

Step 15: The skin should be crispy, deep golden and mostly bubbly.

Step 16: Rest for 15 minutes before serving with the German beer gravy.

Step 17: Strain the roasting-pan juices into a saucepan. Ideally, you should have around 1.5–2 cups.

Step 18: Bring the liquid to a simmer. Mix the cornflour and water, then pour the mixture into the liquid while stirring. Add the sugar and salt to taste.

Step 19: Simmer for 2 minutes or until the gravy has a thin syrup consistency. It should be quite runny rather than as thick as regular gravy. If it is too thick, add a little water. If it is too thin, simmer to reduce; it will thicken. Serve with the pork knuckle.