Cook annatto seeds and strain it afterwards. Followed by cooking puso ng saging (banana blossoms).
Bring a fair amount of water to a boil and cook pechay and green beans into it.
Saute' the eggplants and fry the pork belly until crispy then sliced it into desired size.
Saute' garlic and onion, then add the pork broth to the mix, Add pepper, salt, fish paste (bagoong alamang) and the mixture from the annatto seeds.
Add the peanut butter, followed by the rice flour, diluted in water. Garnish the veggies on top as well as the crispy pork belly.
Serve hot in a bowl and enjoy!