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

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.

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: 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.

Marinate overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight.

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

Put all beer gravy ingredients in a roasting pan.

Place a rack over the pan. Place pork knuckle on rack, sitting upright.

Roast for 2 hours 10 minutes, rotating tray half way.

Remove knuckle from oven, transfer knuckle to a tray.

Increase oven to 260°C / 500°F (240°C fan).

Brush skin with vinegar: Brush skin with ½ the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.

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

Strain liquid: Strain roasting pan juices into a saucepan.

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.