Place pork hock cuts in a large bowl and add water and salt. Simmer in medium heat for an hour or until fork tender. Set aside (NOTE: Save pork broth)
Heat oil over medium heat in a large deep pan or skillet. When oil is hot enough, sauté onions until translucent then cook sauté garlic until fragrant.
Turn heat to low then add achuete powder. Cook and stir for a minute until incorporated.
Add creamy peanut butter then carefully mix-in until it melts and fully incorporates with the other ingredients.
Add pork hock then stir-in until pork pieces are fully coated with the sauce. Let it cook for 1 minute for the meat to absorb some of the sauce.
Pour 8-10 cups of pork broth then stir. Cover with lid and let it simmer for 3-5 minutes.
Tip-in heart blossom, green beans, and egg plant. Mix to incorporate then cover with lid. Simmer for 5 minutes or until vegetables are soft.
Add bok choy and push them down to submerge in sauce using a ladle. Cover and simmer for 2 more minutes or until bok choy are soft.
Remove from heat and transfer in serving dish. Serve and enjoy. Bon appetit!