Remove hairs and nails of the whole pork pata. Wash and drain and let it dry. Rub with salt and let it stand for a few hours.
In a large pot, heat cooking oil and sauté onion, garlic, laurel leaves, star anise, black peppercorns and cinnamon sticks (optional).
Add the pork pata in the pot and sear the skin until slightly brown. Add pineapple juice, water, vinegar, soy sauce, tomato sauce and brown sugar.
Bring to a boil and simmer for an hour or until almost tender. Then add pineapples, bell pepper and cornstarch slurry.
Then simmer again until the pork is tender while basting the pata skin with the sauce.
When cooked, transfer to a serving dish and garnish with the pineapples and bell peppers on top while pouring the sauce on the pata. Serve hot.