When you buy pork hock, there's a choice between the front and hond leg. The front is meatier so get that if available. The hock may or may not come with the trotter (foot). If your pork hock has the trotter attached, you may just cut through the joint and remove it.However, even if you don't intend to serve the dish with the trotter, I suggest that you leave it them on. It is rich in tendons which will make the sauce richer both in flavor and texture.
Preheat the oven to 475F. If your oven temperature can go higher than that, set it at the highest temperature.
Rinse the pork hock, wipe dry with a kitchen towel then position on a rack (with a tray underneath to catch drippings) and roast until the skin blisters, around 45 to 55 minutes.
Transfer the pork hock to the slow cooker.
Throw in the garlic, ginger, shallots, peppercorns, bay leaves and star anise.
Pour in the broth.
Season with soy sauce and sugar (the amount of each depends on how the broth had been seasoned; just find the balance that pleases your taste buds).
Set the slow cooker to HIGH.
After an hour, reduce the heat to LOW. Cook the pork hock for another five hours, or a total of six hours in the slow cooker.
About 30 minutes before the cooking time is up, dissolve the starch in one-fourth cup of water and pour into the slow cooker in a thin stream.
Cook the baby corn and bok choy in salted water, then drain.
To serve, scoop out the pork hock and transfer to a serving bowl. Strain the thickened sauce and pour over the meat. Arrange the baby corn and bok choy on the side.
Serve the Chinese-style braised pork hock with rice or with Chinese buns.