The famous Oktoberfest schweinshaxe, a whole roasted pork knuckle - so incredibly satisfying after a long day of stein hoisting and dancing!
Open the pork packaging and let the skin dry in the fridge overnight. This helps it get nice & crisp!
Arrange onion slices to cover the bottom of a small roasting pan, just large enough for your pork knuckles.
Rub the hocks with the cut side of the garlic, then moisten with beer. Rub salt into the skin of each hock.
Add the garlic halves on top of the onions, then place the hocks upright on top of the onions. Pour remaining beer into the bottom of the pan.
Roast at 350° for three hours. Baste the hocks with beer every 45 minutes. Check that the bottom of the pan doesn't dry out and add more beer as needed.