Place the ox feet cuts in a pot or pressure cooker. Add just enough water to submerge. Bring to a boil over high heat uncovered. Boil for about 10 min then remove from heat. Discard water and rinse the meat well.
3 pounds ox feet, water
Add 8 cups of water to the pressure cooker/pot. Bring to a boil over high heat. Add the ox feet, ginger, and salt. Close the lid and pressure cook for 45-60 mins or simmer in a normal pot for 2 hours or until tender. Remove the meat from the broth and set it aside. Reserve about 2 cups of broth.
8 cups water, 1 thumb ginger, 1 tablespoon salt
In a wide wok or pot, heat oil over medium heat then add achuete seeds. Cook for about 1 minute or until the oil turns deep orange. Remove seeds using a slotted spoon.
2 tablespoons oil, 1 tablespoon achuete seeds
Melt margarine. Sauté onion, garlic, and green chilis until aromatic.
1 tablespoon margarine, 1 medium onion, 5 cloves garlic, 3 green long chili
Add the ox feet, star anise, and black beans. Stir until well distributed.
3 pieces star anise, 1 small can fermented black beans
Pour 2 cups of the reserved broth. Add tomato paste and peanut butter. Stir until dissolved.
¼ cup tomato paste, ⅓ cup peanut butter
Add the pineapple chunks, pork and beans, bell pepper, and labuyo. Season with fish sauce or salt as needed. Simmer for 5 minutes or more.
1 small can pineapple chunks, 1 can pork and beans, 1 medium red bell pepper, 1 pc chili labuyo, Fish sauce or salt
Turn off heat and transfer to a serving platter. Enjoy with steamed rice.