Soak the pork hocks overnight in water to separate excess blood from the meat.
Drain the water where the pork hocks were soaked and wash in running water. Set aside.
Heat oil in a deep pan over medium heat. Saute onion and garlic until translucent and fragrant.
Tip in the pork hocks and cook until the outside of the meat is slightly seared.
Cover the pan with a lid and cook for 3 - 4 minutes for the pork to render its fat. Turn the pork halfway through cooking to cook the other sides.
Add the soy sauce, vinegar, whole peppercorn, salt, brown sugar, bay leaves, and banana blossoms.
Stir gently to mix in the ingredients and let simmer for a minute or until the aroma of the vinegar evaporates.
Add water and cover the pan with a lid. Turn down the heat and let simmer until the pork is tender and the sauce is reduced. NOTE: Turn the pork hock every 2-3 minutes to cook evenly.
Transfer in a serving dish and enjoy with steamed rice. Bon appetit!