Preheat oven to 450°F (232°C).

Bake pork pata (legs/knuckles) in oven until the skin turns brown.

While the pork pata is baking, soak the dried shiitake mushrooms in hot water until softened.

Place browned pork pata in a casserole dish.

Add water, soy sauce, hoisin sauce (if using), brown sugar, and peppercorns to the casserole.

Bring the mixture to a boil.

Add star anise (or anise extract) and sesame oil.

Reduce heat and simmer for about 1 hour, or until the pork is very tender.

In a small bowl, mix cornstarch with cold water to form a slurry.

Pour the cornstarch slurry into the pot.

Continue to simmer until the sauce thickens to your desired consistency.

Blanch the baby bok choy in boiling water seasoned with garlic salt, being careful not to overcook.

Remove the blanched bok choy from the water and set aside.

To serve, arrange the pork pata in the center of a serving dish.

Surround the pork with the blanched baby bok choy.

Pour the sauce over the pork and vegetables.

Serve hot and enjoy.

Optional: Add hard-boiled eggs to the stew towards the end of the simmering process for 'humba eggs'.