Food Around the World - Roast Pork Knuckle

Cooked well, this is the most divine tasting dish. I first had it at the October fest in Munich, but have since cooked this recipe for my family and not a scrap was left!

1kg pork knuckle 
1t salt 
100g leeks
100g carrots
1 cup roughly chopped parsley, stalks included
2 bay leaves
1t peppercorns
1/4t caraway seeds
250ml beer 
750ml vegetable stock

To baste:
7t beer 
1t honey
1t cornflour 


Rinse the knuckle under cold running water and then pat dry. Place in a large, heavy bottomed pan and add the remaining ingredients.
Cover with a lid and simmer for 1.5 hours. Make sure the liquid does no run dry. Remove the knuckle from the liquid and pat it dry with some paper kitchen towel.
Score the skin then baste with a mixture of cornflour, beer and honey. Place on a small oven tray under the grill on a medium heat for about 7 minutes on one side, basting it regularly. Turn over and baste the other side and grill for another 6 or 7 minutes.

If you prefer, cook the knuckle in a low oven at 140C for 1.5 hours. Then increase the temperature to 180C and remove the lid. Cook until the skin is crisp.