Dry out the Eisbein overnight in the fridge for optimal crackling.
Poke small holes all over the skin with a sharp knife or pin, avoiding piercing the flesh.
Brush 1 tbsp vinegar on the pork flesh (not skin).
Mix marinade rub ingredients and apply to the pork, then coat the skin with olive oil.
Preheat oven to 180°C. Place vegetables, herbs, and spices in a roasting pan, topped with the Eisbein.
Roast for 2 hours 10 minutes, rotating halfway. Turn off the oven afterwards.
Fry the Eisbein in a heavy-based pot for 5-8 minutes until crispy for the perfect crackling.
Mix wine, chicken stock, soy sauce, Worcestershire sauce, and cornstarch with the roasted vegetables for the gravy. Cook in the oven or saucepan to thicken.
Serve the crispy knuckle over polenta with wine gravy, garnished with fresh thyme and pomegranate jewels.