* TGM German Pork Knuckle: 1 piece
* Chinese herbal soup mix: 1 pack
* Pounded coriander roots: 5 roots
* Pounded garlic: 30g
* Crushed white peppercorns: 2 tsp
* Sliced carrots: 40g
* Shiitake mushrooms: 30g
* Goji berries (Ginseng berries): 2 tbsp
* Light soy sauce: 2 tbsp
* Dark soy sauce: 1 tbsp
* Sugar: 2 tbsp
* Broth/Stock: 3 cups
* Cilantro (Coriander) for garnish
* Blanched Hong Kong Kale tips: 7 stems
* Cooking oil for frying: 6 tbsp

**STEP 1: Prepare the Pork Knuckle**
Heat oil in a pot. Deep-fry the TGM German Pork Knuckle until it reaches a beautiful golden-brown color. Remove and set aside.

**STEP 2: Braise the Pork Knuckle**
Pour out most of the oil, leaving just a bit in the same pot. Sauté garlic, coriander roots, and crushed peppercorns until fragrant. Add a splash of water, then season with sugar, light soy sauce, dark soy sauce, and broth. Stir well to combine. Add the Chinese herbal mix and goji berries. Once the soup comes to a boil again, add the fried TGM German Pork Knuckle, sliced carrots, and shiitake mushrooms. Simmer over low heat for about 1 hour or until the pork knuckle becomes melt-in-your-mouth tender.

**STEP 3: Serve**
Transfer the tender pork knuckle to a serving platter alongside the braised carrots, shiitake mushrooms, and blanched Hong Kong kale tips. Pour the rich braising sauce over the top and garnish with fresh cilantro. Your Braised Pork Knuckle with Chinese Herbs is ready to serve!