Heat oil in a large pot over medium heat. Fry the slices of saba until both sides are nicely browned. Once done, remove from the oil and set aside.

Add the pork hock slices to the pot and sear all sides until they get a beautiful golden brown. Then, pour in the soy sauce, vinegar, water, and peppercorns. Bring it all to a boil over high heat.

Once the mixture is boiling, reduce the heat to low and cover the pot. Let it simmer for about an hour or until the meat is tender enough to be easily pierced with a fork. Feel free to add more water if needed during cooking.

In a separate saucepan, combine the sugar and 1 tablespoon of water. Heat over low heat until the sugar melts and turns into a gorgeous golden caramel. Carefully pour this caramel into the simmering pot of pork hocks. Be cautious, as it may bubble up when you pour it in.

Now, add the banana blossoms to the pot. Throw in the fried bananas as well and let everything simmer together for another 5 minutes.

Serve your delicious stew while it's warm