Clean pork in hot water with ginger and spring onion simmer for 30 minutes. Poke holes on skin. Then, brush a layer of soy sauce on the skin. Deep fry pork knuckle in hot oil for 5 minutes and set aside.

Put pork knuckle skin facing down the wok. Pour in sauce ingredients and let it simmer for 30 minutes in medium heat.

Remove pork knuckle and place in a steamer plate. Top with ginger and spring onion. Pour in remaining sauce. Steam for 3 hours in low medium heat. Add more water in pot if necessary.

Remove pork knuckle from steamer after 3 hours. Pour out the sauce into a bowl. Heat up some oil in wok and stir fry Ingredients A until fragrant. Add 1 tbsp soy sauce. Continue stir fry till soy sauce aromatic and pour in 1 tbsp Shaoxing wine. Then followed by remaining sauce. Let it boil for a while.

Add cornstarch solution in the sauce to thicken sauce. Filter out all Ingredients A, to remain the sauce only. Pour in the sauce on the pork knuckle in a decorated serving plate and serve.

You can add in abalone and the braised sauce from the canned abalone to spice up the taste.