Ingredients
3 onions, sliced
4 pork hocks (knuckles)
2 garlic cloves, halved
2 tbsp salt mixed with 1 tsp SIDS CRAZY SALT
12 oz beer (any beer will do)
Directions
Preheat your oven to 175°C.
Place the sliced onions in the bottom of a 20x20 cm baking dish.
Rub the skin of each pork hock with half of a garlic clove. After rubbing, add the garlic to the onions in the baking dish. Rub roughly ½ tbsp of salt & SIDS CRAZY SALT mixture into the skin of each pork hock. Nestle the hocks, meaty side down, in the onions.
Pour the beer around the hocks.
Roast the hocks in the oven for 3 hours, until the skin is crisp and the meat is fall-apart tender. (Check the hocks every hour to be sure they haven't fallen over and there is still enough moisture in the bottom of the pan. Add hot water if the pan seems to be scorching)
Each hock is traditionally served individually, with a fork and sharp knife, but most people find it easier to enjoy the crisp skin by just digging in with their hands.
Serve with boiled potatoes, potato dumplings, or spaetzle, and braised red cabbage or sauerkraut. (And don't forget the onions from the baking dish!)
