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Clean the carrots and the leek, cut into chunks.
Remove the skin from the onions.
In a large pot, put the hock, vegetables, and spices.
Fill as much water into the pot as needed to almost cover the hock. Then empty the bottel of beer into the pot.Tipp: If you add hot water, it will come to a boil faster.
Bring the pot to a boil and simmer for 90 minutes.
About 15 minutes before the cooking time is over, preheat the oven to 200°C / 400°F.
After cooking, remove the hock from the pot and cut the skin into squares. Add a little salt onto the skin (optional but recommended).
Put the pork hock into an oven pan and into the oven for 60 minutes.
Meanwhile use about 300 ml of the cooking water with some of the garlic, leek, and carrots for the sauce: Use an immersion blender to blend the ingredients, bring to a boil and reduce to about 200 ml, then let cool a little, add the butter and fold it in. If necessary, use some corn starch (diluted in some cold water) to thicken the sauce.
Towards the end of the time in the oven, set the oven to broil and broil until the skin has popped and is crispy - observe the process to make sure it doesn't burn.If you don't have a broil function, use a kitchen torch to pop the skin.
Serve with the suggested sides from the blog post.