Bring a 3-litre pot of water to the boil and add onion, cloves, salt, bay leaf, juniper berries and pork hock. Boil for 1½ hours, strain the stock and place pork hock in fridge to cool down over night. Reduce stock to half a litre and set aside.
On the day of serving:
Place cold hock on an oven tray and rub generously with salt to crisp the skin.
Pre-heat oven to 200ºC, with fan on maximum, and place hock in for 25-30 minutes. Now turn oven up to 225-230ºC and roast for a further 15-20 minutes. Remove hock from oven and allow to rest in a warm place for 10 minutes before serving.
To make Sauerkraut:
Slowly fry the bacon and onion in a mid-size pot until slightly brown.
Deglaze pot with half the stock and add the marinated Sauerkraut. Now add remaining stock and let simmer for 1 hour. Strain liquid and season with salt and pepper.
To make Sebago Mash:
Boil potatoes in the skin, peel straight after straining and set aside for 5 minutes, allowing moisture to steam out. Mash potatoes and strain through a fine sieve. Pre-heat milk, cream and seasoning, and add gradually to mashed potatoes, stirring constantly. Now stir in butter and season with salt and nutmeg.
To make Gravy:
Add bier to stock and reduce to 100ml. Roast your pork bones and vegetables on their own in the oven at 170ºC. Place everything in a medium pot, add tomato paste and let paste sweat a little before adding stock. Stir well then simmer for around 2 hours, letting the stock reduce further. Strain through a fine sieve and then a tea towel. Thicken if required.
Place a serve of Sebago Mash on each plate, top with the Pork Knuckle, pour Gravy over and add a spoon of Sauerkraut on the side.