Weird food from Vietnam: German-style milk-stewed pork knuckle, or Berliner Eisbein doused in Bechamel sauce

So now I've been in Germany for awhile, I started to do some research about the meal my mom made every Christmas. Surprisingly enough, the boiled knuckle part is more or less Berliner Eisbein, but the addition of Bechamel sauce is an entirely indigenous invention.

Unlike most international dishes brought into Vietnam which would in one way or another subject to local taste buds and available ingredients e.g. pork Döner, this one obtained a de facto holiday meal status of sort among some households and thus spared, despite the ungodly amount of fat. It's origin as far as I know could be traced back to the first German-style brewhouse restaurant opened in early 2000s in Hanoi (fortunately they only claim the bier is authentic)

Recipe is based on the link below with some modifications, Google Translate works well enough: http://www.savourydays.com/xmas-menu-chan-gio-ham-legend-beer-salad-khoai-tay-nghien/

A. Pork knuckle 

• 1.2 kg pork knuckle
• 150 grams onion
• 50 grams of leeks
• 7 dried bay leaves
• 10 grams of soup powder (local mix of salt, MSG, pepper, garlic powder, etc., stock powder here work just as fine)
• 5 grams of pepper
• 200 ml unsweetened fresh milk (has to be mentioned since sweetened milk is as common in Vietnam due to USSR aid legacy)
• 400 ml broth/water

B. Bechamel sauce

• 15 grams of butter
• 6 grams of garlic
• 15 grams all-purpose flour
• 70 ml whipping cream 
• 250 ml unsweetened fresh milk 
• 70 ml pork knuckle broth
• 5 grams of pepper
• Bit of parsley

1. Season the pork knuckle with salt and pepper and let rest for 30 minutes, then simmer with the rest of the ingredients for 2 hours.

2. After the pork knuckle is done, put a pot on low heat, melt the butter, saute the garlic and then add flour and stir for a minute. Whisk the pork knuckle broth, milk and cream together, then gradually pour them into the pot as you stir. Take it off the heat, season to taste, then douse it on the plated knuckle, or plop the knuckle into the pot for a more even glaze.

Served with mash potatoes if your ventricles aren't clogged enough

How it supposed to look

My attempt (poor uni student)