Prick skin: Poke lots of small holes all over the pork knuckle’s skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).

Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.

Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.

Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).

Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork – on the flesh, skin, and getting into all the cracks and crevices.

Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.

"Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).

Preheat oven to 180°C / 350°F (160°C fan).

Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).

Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)

Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.

Remove knuckle from oven, transfer knuckle to a tray.

Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)

Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.

Skin should be crispy, dip golden and mostly bubbly.

Rest: Rest 15 minutes before serving with German Beer Gravy!

Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.

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

Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!