Add water and salt to a container and stir until all the salt is dissolved.
Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.
Gently add the pork knuckles and chill the container for 24 – 48 hours in the fridge. The longer you leave it, the saltier the pork will be.
Preheat oven to 180C.
Rinse and pat the pork dry.
Roast the pork for 2 hours.
Serve with mixed yellow rice, beetroot, coleslaw and sultana salad.