Using a sharp skewer, knife tip, or metal pick, poke holes throughout the entire skin surface of the pork knuckle. Work methodically across every area. Be careful not to poke too deep into the meat as meat juices can rise up during cooking and hinder crispiness.

Grind the salt, caraway seeds, and black peppercorns together in a mortar and pestle or spice grinder until the seeds are roughly cracked and everything is combined.

Separately mash or grate the garlic with a pinch of salt into a paste.

Rub the spice mix all over the entire surface of the knuckle including the skin. Then rub the garlic paste on the meat side only.

Thread a metal skewer through the thicker bottom edge of the knuckle where the skin ends to prevent it from curling during cooking.

Place on a wire rack and refrigerate uncovered for at least 6 hours and up to 48 hours. The longer the better.

Preheat the oven to 325°F (162°C).

On a roasting tray, combine the carrot, onion, dark beer, and chicken stock. Set a wire rack over the tray and place the pork knuckle on top.

Roast for 2.5 hours until the internal temperature at the thickest part reads 185°F (85°C) and the meat is completely tender throughout.

Remove the knuckle and set aside. Strain the contents of the roasting tray through a fine mesh strainer into a pot. Discard the solids.

Crank the oven to 450°F (232°C) and let it come fully to temperature before the knuckle goes back in.

Brush the entire skin surface with a thin layer of neutral oil. Place the knuckle on a parchment-lined tray and roast at 450°F for about 20 minutes until the skin has darkened, bubbled, and blistered into crackling.

Watch it closely in the final few minutes. The difference between perfect crackling and burnt skin is narrow at this temperature.

Place the strained roasting liquid over medium-low heat and reduce by about one-third, approximately 10 minutes. You should end up with about 1 to 1.5 cups of concentrated liquid.

Season with salt, sugar, and MSG to taste. The reduction will be more intense than the raw liquid so taste before adding anything.

Add the cornstarch slurry and simmer briefly until the gravy reaches a slightly runny consistency. German gravy is meant to be pourable, not thick. Add less cornstarch than you think you need and stop there.

Rest the knuckle for at least 10 minutes before serving. The meat continues to reabsorb its juices during the rest and slices significantly better after it.

Serve whole at the table with the beer gravy alongside. Traditionally accompanied by sauerkraut and Kartoffelklösse (German potato dumplings), though roasted potatoes or braised red cabbage are equally appropriate.