1 piece (900g) Golden Spot pork Knuckle
35g celery ( section )
40g celery ( section )
60g potatoes ( section )
30g onion ( section )
1 cup small tomatoes
1 tbsp Tripod Brand Sure Canola oil
1 tbsp mashed garlic
1 tbsp mashed ginger
1 tbsp ginger juice
100ml red wine
600ml brown gravy
1. Bring Pork Knuckle with ginger juice to boil in water.
Drain and rinse under cold running water, rinse well.
2. Boil brown gravy , add Pork Knuckle to boll for 1 hour.
3. Heat 1 tbsp Canola Oil , sauté garlic , ginger and the above vegetables