No need to marinate overnight. Just marinate for 30 minutes. Use small sized knuckle otherwise if too big, it won’t fit in pressure cooker.
Use 250ml chicken stock and about 250ml water.
Instead of deep frying shallot just slice 2 shallot and fry when frying garlic and ginger.
After pressure cooking for 1 hr (meat setting), remove pork knuckle (it will be tender) then add in firm tofu and sliced carrot. The carrot will cook when you reduce for approx 15 minutes.
Add pork knuckle back to keep warm. Serve with sliced spring onion.
