Pour 2 quarts of water in a cooking pot. Let boil.

Add about 3 teaspoons of salt, and the put in the pork shank. Simmer for 1 hour.

Remove the pork from the cooking pot. Set aside.

In a clean cooking pot, heat oil. Saute the garlic and onion.

Add the ground black pepper. Stir. Add the pork. Cook for 2 minutes.

Put-in the fish sauce, crushed peanut, peanut butter, and annato powder. Stir.

Pour-in the beef broth (or water). Bring to a boil.

Simmer for 20 to 30 minutes while stirring once in a while. Add water as necessary.

When the texture thickens, add the eggplant. Cook for 5 minutes.

Put-in the string beans. Cook for 3 minutes.

Add the bok choy. Cover and then turn the heat off. Let the veggies cook using the residual heat for 5 to 7 minutes (do not remove the cover).

Transfer to a serving bowl. Serve with shrimp paste.

Share and enjoy!