When waiting for the pork bones and ham hocks to cook, in a large sauteed pan, add 2 tbsp of veggie oil, followed by shallot, garlic, ground annatto seed, Thai chilies then saute for few minutes.
In a medium mixing bowl, combine the rest of the ingredients in raft 1 and mix well. Then add this mixture in the sauteed pan above.
Stir and saute until ground pork are completely cooked.
Turn off the heat. Add this mixture to the stock pot (after already discarded pork bones) and simmer for another 15 minutes.