German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling!

Bahan-bahan (2 porsi)

• 1 x 1.25kg / 2.5lb pork knuckle ((Note 1))
• 2 tbsp white vinegar ((Note 2))
• 3 g arlic cloves (, cut into 4 - 6 slivers (Note 3))
• 2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))
• 1 tsp black pepper
• 1 tsp juniper berries ((Note 5))
• 1 tsp caraway seeds
• 1 tsp fennel seeds
• 2 cups dark German beer ((Note 6))
• 2 cups chicken stock / broth (, low sodium)
• 1 carrot (, unpeeled, sliced 2cm / 0.8" thick)
• 1 onion (, unpeeled, halved, cut into 1.25cm / 1/2" thick slices)
• 1 head garlic (, cut in two halves horizontally)
• 5 juniper berries ((Note 5))
• 2 bay leaves (, preferably fresh otherwise dried)
• 2 tsp cornflour/cornstarch
• 1/2 cup water
• 1 tsp white sugar
• 1/4 - 1/2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))