Coarsely crush the unpeeled garlic with a heavy kitchen knife. Cut the unpeeled ginger into thin slices. Cut the lemongrass into 2 cm pieces. Cut the rind with a sharp kitchen knife down to the white fat, season the stilton with salt and season with pepper.
2. caramelize the sugar in a large saucepan. Add the lemongrass, garlic, ginger, cinnamon, star anise, cloves, peppercorns, chili peppers and kaffir leaf. Deglaze with soy sauce and Asian stock, add 4 quarts of water and bring to a boil. Pour in the pork shanks and do in an open saucepan at low temperature for 1 hour, half an hour.
Remove the stilt from the broth and drain. Heat the oil in a roasting pan not too high and brown the pork shanks in it from all sides. Place the pork shanks in the roasting pan with the shank bone facing up, add 400 ml (600 ml convection oven) of the cooking stock and roast in the heated oven on the 2nd rack from the bottom at 180 °C (gas 2-3, convection oven 1 hour, 10 min. at 160 °C ) for 1 hour, 10 min. to 1 hour, 20 min.
Stir the honey with curry and brush the stilts with it 30 min. before the end of the cooking time. In the last 5-10 min, turn on the oven broiler and brown the pork rind of the stilts until crispy.
In the meantime, pour 1.5 liters of the cooking stock through a sieve into another saucepan. Boil in 1 hour with the plum wine to 1 liter. The maiz
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