Crispy German Pork Knuckle with Beer Gravy

Set the pork knuckle upright on a plate and refrigerate it uncovered overnight. This dries the skin and helps the crackling blister.

Preheat the oven to 180°C / 350°F, or 160°C / 320°F fan.

Add the dark beer, chicken stock, carrot, onion, garlic head, and bay leaves to a deep roasting pan.

Place a rack over the roasting pan and stand the pork knuckle upright on the rack, making sure it sits above the liquid rather than in it.

Roast for about 2 hours 10 minutes, rotating the pan halfway through. If the pan liquid gets low, add 1/2 cup water at a time. Cook until the thickest part of the meat reaches 85°C / 185°F.

Transfer the pork knuckle to a clean tray. Increase the oven temperature to 260°C / 500°F, or 240°C / 465°F fan.

Brush the skin with half of the remaining vinegar. Return the pork to the oven for 30 minutes, rotating halfway through and brushing with the rest of the vinegar.

Remove the pork when the skin is deeply golden, crisp, and blistered. Rest for 15 minutes before carving.

Meanwhile, strain the roasting pan liquid into a saucepan. You should have about 1 1/2 to 2 cups of flavorful liquid.

Bring the strained liquid to a simmer. Stir the cornstarch with the water to make a slurry, then pour it in while whisking. Add the sugar and season with salt to taste.

Simmer the gravy for about 2 minutes, until lightly thickened but still pourable. Add a splash of water if it becomes too thick, then serve with the pork knuckle.