Filipino-style pork leg stew

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We have our own version of pork leg stew which we usually call 'pork humba.' Though in other regions in my country, it is simply just pork leg adobo. Some combine pork leg cuts and pig trotters. I've tried cooking the pig trotters before and loved them too. But there isn't much meat from trotters, so I often choose the leg cuts to make this stew. I made a big batch of pork leg stew last night. I think I haven't cooked this dish in months. I saw some nice cuts at the supermarket last time and thought I'd make a batch that we could later divide in portions and put in the freezer. My version of pork leg stew is simple: marinate the cuts in equal portions of dark soy sauce and cane vinegar (or any white vinegar). Add one head of garlic, half an onion, a tsp of peppercorns, 1/2 tsp brown sugar, one pack of banana blossoms, one bay leaf, and one star anise. Simmer until tender. Reduce the sauce to make it thick. Serve with hot steamed rice. I like my stew to sit for at least 12 hours, so I skipped dinner last night and postponed the treat until the following day. I had a bit of it for breakfast, and a bit more for lunch. I put the rest in the freezer. There are other versions of this stew in our Asian region. It is also referred to as braised pork leg. I believe that many of our neighboring countries also use soy sauce to marinate the meat. Do you have a favorite stew recipe?