Prepare a pot of water. Place the pork knuckle into the pot.

Slice the carrots and celery roughly. Place it into the pot.

Add enough salt 3-4 tsp into the water. Bring it to boil and simmer it for another 2-3 hours until the meats is well cooked and tender soft. The water should be tasty in order to have good taste of meat.

Remove it out and let it cool down overnight in the fridge.

Strain the water and you may use it as pork stock for the next menu.

Bake it in preheated oven with 150°C for 30 minutes. Then turn up the degree to 250°C for another 15-20 minutes until it is crispy.