Start by giving your ox feet a quick blanch. Place them in a pot or pressure cooker and add enough water to submerge them. Bring it to a boil over high heat, leaving it uncovered for about 10 minutes. After that, remove the pot from the heat, discard the water, and rinse the meat well.

Next, in the same pot or pressure cooker, add 8 cups of water, ginger, and salt. Bring it to a boil over high heat. Put the ox feet back in and close the lid. Pressure cook for 45-60 minutes or simmer in a regular pot for 2 hours, or until the meat is tender. Once it's done, remove the meat from the broth and set it aside, reserving about 2 cups of broth.

In a wide wok or pot, heat the oil over medium heat and add the achuete seeds. Cook for about 1 minute until the oil turns a deep orange color, and then remove the seeds using a slotted spoon.

Melt the margarine in the same pot and sauté the onion, garlic, and green chilies until they become aromatic.

Add the ox feet, star anise, and black beans. Give it all a good stir until everything is nicely distributed.

Pour in 2 cups of the reserved broth and add the tomato paste and peanut butter. Stir until they're well dissolved.

Now, it's time to add the pineapple chunks, pork and beans, bell pepper, and chili labuyo. Season with fish sauce or salt according to your taste. Let it simmer for 5 minutes or more.

Turn off the heat, and your delicious Ox Feet and Peanut Stew is ready to be served. Enjoy it with a side of steamed rice!