Boil the pork until halfway done and set it aside. Discard the water.
In the same cooking pot, boil the eggplant and green beans until done and set aside. In the same pot, blanch the bok choy or pechay by dipping it in the hot water for just 10 seconds. Set it aside.
In a pan, saute onions and garlic until aromatic and translucent and add the pork over medium heat. Saute for 2 minutes.
Add water, peanut butter sauce and annato powder. Stir, mix well and simmer for 10 minutes or until pork is done over low-medium heat.
Add salt and ground black pepper. Mix it well.
Mix corn flour with 1/2 cup water and add it to the pot. Mix it well.
Add the eggplant, green beans and bok choy and simmer for 10 seconds. Remove from heat and transfer to a serving bowl and serve.
It is best served with rice and shrimp paste.