Preheat the oven to 120°C.
Make 5 deep slits in the pork knuckle and stud each with a garlic clove.
Rub the pork with honey and place in a casserole dish.
Add wine, olive oil, salt, pepper, peppercorns, bay leaf, cinnamon, coriander, and 75ml water.
Bring to a simmer on the hob, cover, and bake for 4 to 4.5 hours until tender.
Fry sliced onions in olive oil for 5 minutes over medium heat.
Add salt and 100ml water to the onions, cover, and cook gently for 25 minutes.
Cook tomato halves in a pan with olive oil for 2 minutes until softened.
Season tomatoes with salt and pepper.
Serve the pork knuckle accompanied by the cooked onions and tomatoes.