Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the meantime, place brown sugar in a plate.
When pork knuckes are fully marinated, dip eachpiece in brown sugar and pan fry on medium high heat until golden brown.
Remove and put aside until all pieces are done.
In the same pan, put all the meat back and pour in all the marinade plus the water.
Bring to a boil then lower flame immediately to medim-low then to a simmer to tenderize the meat.
After simmering for about 45 minutes, the sauce will noticeably start to thicken.
Add salt and allow to simmer for another 10 to 15 minutes.
In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes.
Once softened, add to the simmering pot of meat.
Cook until the meat is tender and the sauce is thick.