I made the change because I often get questions about making this in an Instant Pot. I personally do enjoy the Instant Pot method, because it’s much easier (The original recipe also has a step to cook in the pressure cooker, then finish in a wok. So I think it’s much easier to just finish everything in one step). Once you boil down the sauce, the taste was quite similar to the one made in the wok. I also included the stovetop method in the footnote. It’s quite interesting to know that you prefer the wok method. I will keep that in mind when I develop future recipes and update old ones.

Thanks so much for sharing the recipes! It’s interesting that the recipe looks similar the way we cook with mutton legs in China (slow simmer first, then rub with spice and bake).
Now that it’s winter here, the dish sounds perfect for the holidays. Maybe we will cook it for Christmas as well 🙂

A correction we use caraway seeds.

The German style takes a longer time in the oven. Ill do that at Christams with about 6 hocks or sometimes a pork Butt that has the skin still on like a giant hock. Basically its some simmering with spices 60-90 minutes, than patting dry and roasting in the oven to develop the crackle. Germans use carrots onions garlic and fennel seeds, bay leaves and salt. https://www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/ this recipe is ok. takes like 2 hours plus. https://www.quick-german-recipes.com/pork-hocks-recipe.html and this one from a real German. Some boil the hocks in spices and others roast over a pan of liquid, vegetables and spices, but in all cases the skin must be exposed to dry out and form crackle.
Lately i have done Pernil, a cuban recipe for a summer roast, it was so good and so simple.