Blanch the knuckle in a pan of boiling water for about 15 minutes. Set aside in a bowl and add the caramel, ginger, chives and pepper. Leave to marinate for 30 minutes.

Put the chicken bones (carcass) in the bottom of a saucepan, add the knuckle with the skin downwards, stock, salt, yellow wine, caramel, sugar lumps and leave to simmer on low heat for five hours until the flesh is completely soft. Place the knuckle in a shallow dish and coat with the thickened cooking stock.

Decorate the pork with some chives, and red and green pepper.