This popular Filipino stew is cooked in vinegar, soy sauce, garlic, sugar, and banana blossoms. It is sweet, sour, and has just the right amount of saltiness.
In a pot or casserole, heat oil then saute the onions and garlic until soft. Add the pork hock and cook until lightly brown.
Add the vinegar and allow it to cook for about 5 minutes, with the pot uncovered.
Add in the peppercorns, bay leaf, soy sauce, sugar, and water. Bring to a boil then lower down the heat to simmer. Put back the lid of the pot and simmer for about 1.5 – 2 hours or until the meat is soft and starts to fall of the bone. Add more water along the way, if necessary.
Taste the sauce to check and add more salt, pepper, or sugar, depending on your preference. If you want to add saltiness, use salt or fish sauce. Do not add in more soy sauce.
Add the banana blossoms and simmer for another 5 minutes.