Wunderhaus | Serves 2
4 fresh pork knuckles
2 large sliced sweet onions
4 cloves of garlic, cut in half
2 tbsp. Kosher Salt
1 tsp. Black Pepper
10 oz. of local beer. A lager or ale work well.
Preheat oven to 350°. Place the sliced onions in the bottom of an 8x8 baking dish. Hum a little tune, caressing each ham hock with salt and pepper, ensuring that all sides are generously coated.
Add the garlic and beer to the baking dish. Nestle the hocks, broad side down, in the baking dish. Roast for about 4 hours, just until there’s some color on the skin. Baste those hocks with the beer mixture every hour or so, checking to make sure they haven’t given up on themselves and fallen into the gravy.
If necessary, add a bit of water to the base of the dish. Baste one last time, then bump the oven up to 425° for the last 10-20 minutes of cooking so that the skin becomes crispy and golden brown.
Allow to cool slightly, and then consume with gusto!