Hungarian roasted pork hock

I would not eat this meal more than once a year. It's a vastly popular dish in Hungary, but...well, Hungarians do have comparably low life expectancy due to the high incidence of cardiovascular illness. So, prepare this once a year max.

Ingredients
1 3-lb pork hock
0.25 tsp ground caraway
4-5 bay leaves
1 tbsp salt
1.5 tbsp whole peppercorns
10 cloves garlic
4 large onions
4 lb potatoes
100 g pork fat
2 tsp thyme
2 tsp rosemary
1 tsp paprika
1 tsp ground black pepper
1 can beer

Preparation
Add the pork hock, 2 large quartered onions, the caraway, bay leaves, salt, pepprcorns, and garlic to a large pot of water. Simmer for 2 hours.

Cut the potatoes into wedges and quarter the remaining onion as well. Toss together with the melted pork fat, thyme, rosemary, paprika, black pepper. Season with salt. Spread into a large baking dish.

Remove the tender pork hock from the water and place on top of the potato bed, with the bone perpendicular to the bottom of the dish. Save the broth for another meal!

Bake in a preheated 325F oven for an hour. Then increase the heat to 400F, and roast to the desired depth of color, while basting with beer.

Serve with pickles!