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Using a sharp object, poke the skin of the pork knuckle to help render the fat and achieve a bubbly texture.
Rub the meat and skin with a mixture of salt, caraway seeds, and black pepper, then spread a garlic paste on the meat side only.
Skewer the skin to keep it from peeling back too much during cooking, and let the knuckle dry in the refrigerator overnight.
In a roasting pan, place the knuckle on a bed of roughly chopped carrot and thick slices of onion.
Add a splash of German dark beer to the pan and roast in a preheated oven at 325°F for about two and a half hours, or until the internal temperature reaches approximately 185°F.
Increase the oven temperature to 450°F and continue roasting for an additional 20 to 30 minutes to crisp the skin.
Strain the pan drippings and thicken them with a cornstarch-water slurry to create a beer gravy, seasoning with salt, sugar, and MSG to taste.
Serve the pork knuckle with the gravy, accompanied by potato dumplings (cartoffal cloves) and sauerkraut.