Wash the knuckle of pork the day before under cold, running water, pat dry and place in a roaster. Prepare a marinade with pepper, paprika, caraway seeds, garlic clove and oil and rub into the knuckle of pork. Alternatively, you can put all the ingredients in a freezer bag, knot it and massage the marinade into the knot. This will keep your hands clean and the aromas will go good on the knuckles. Place the marinated knuckle of pork in the fridge overnight.
Preheat the oven to 200 °C hot air. I think hot air is the best way to prepare it because you don't have to turn the knuckle. Place the prepared knuckle of pork in the roaster (optionally unpacked from the freezer bag) in the oven.
Reduce the temperature to 170°C after approx. 15-20 minutes. After 45 minutes add the vegetables: Peeled and cut into bite-sized pieces carrots, celery, parsley root a halved onion. Additional quartered potatoes. After another 30 minutes, deglaze with gravy and beer and let the knuckle of pork cook for another 45 minutes until crispy. Check the sauce from time to time and add water as needed.
Prepare the side dishes for the knuckle of pork, see the links below in the recipe. I like to serve the knuckle of pork with bread dumplings, potato dumplings and sauerkraut.
Check the cooking degree of the knuckle of pork with a thin meat fork, I do this as follows: If the meat hardly gives way when pierced and clear meat juice runs out, the knuckle of pork is ready. Before serving, grill the knuckle of pork briefly under the grill until crispy, then serve.
Pour the sauce without vegetables into a saucepan and bring to the boil. Mix with marjoram and cold butter. Serve the sauce and side dishes with the knuckle of pork. Enjoy your meal!