Crispy Beer Roasted Pork Knuckle

Peel the onion and cut it into 1cm (½") thick half-moons.

Throw the onion and garlic into the base of a roasting tin and pour over the chicken stock.

Stand the knuckle on the onions with "foot" end pointing upwards.

Pour over the beer, season the pork with salt, pepper, and caraway seeds, and tuck in the bay leaves.

Place in a pre-heated oven at 180°C or 350°F and roast for 3½ hours. Keep an eye on the pan if it looks to be running "dry" pour in a little more beer.

After the pork has been cooking for 3½ hours remove the onions and liquid from the cooking pan and blitz to form a gravy adding more stock as required to let down the gravy.

Turn up the heat to 220°C or 450°C and return the roast for a further 30 minutes. Alternatively, if you have a fan-assisted oven increase the heat to 200°C or 400°F for 30 minutes. If you are using a fan-assisted oven keep an eye on the pork as the crisping time varies greatly!

Finally, reheat the gravy to serve.

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