Step 1

Clean the pork knuckle with plenty of water.

Step 2

Remove any hair you spot with a tweezer or burn it with a blowtorch.

Step 3

Put the knuckle in a large pot and fill it with enough water to submerge it.

Step 4

Add the ginger, spring onion, and rice wine to the water.

Step 5

Bring the water to a boil. Then blanch the pork knuckles for about 5-7 minutes and turn it over occasionally.

Step 6

Remove it from the water and clean it again with running water.

Step 7

Add a large tablespoon of dark soy sauce and rub it all over the surface.

Step 8

Fry the pork in hot oil. Close the lid to avoid splattering.

Step 9

Fry the pork knuckle on both sides until it is golden.

Step 10

Finally, remove it and drain away the oil.

Step 11

Saute the sliced ginger, sections of the spring onions, and a few cloves of garlic with oil over low heat until they turn aromatic.

Step 12

Transfer the aromatics into a stock pot.

Step 13

Place the pork knuckle into the pot. Then add enough hot water to the pot to submerge the pork knuckle.

Step 14

Add the bouquet garni of spices, rock sugar, choosing wine, light soy sauce, and dark soy sauce.

Step 15

Once it is boiling, reduce the heat to keep the braising liquids at a bare simmering temperature for two hours.

Step 16

Remove the pork from the braising liquid.

Step 17

Pour the braising liquid through a wire mesh strainer to catch all the herbs and spices.

Step 18

Bring it to a boil again to reduce the amount until it becomes a thick gravy. Then, thicken it with cornstarch slurry.

Step 19

Now the pork knuckle is ready to serve.