How to make it
Blanch pork knuckle in boiling water. Rinse with cold water. Drain and set aside.
Sauté ginger and green onion in 2 Tbsp. oil until fragrant. Add pork knuckle and pan-fry until golden. Sprinkle with wine.
Add garlic. Stir in Seasoning Mix and bring to a boil. Simmer for about 2 hours until tender. If you like a softer texture, add 1–2 cup(s) boiling water and cook for another 1–2 hour(s).
Remove the bone from the knuckle. Pour the sauce over the pork knuckle and serve hot.