Shave and clean the pork hock and pork, then cut into bite-sized pieces. Rinse the fried tofu and cut into chunks. Wash 4 tomatoes and dice them; cut the rest into wedges. Rinse and chop the culantro. Mince the garlic. Heat a pan with 2 tablespoons of cooking oil, add the annatto seeds, and cook over low heat, stirring until the oil turns red. Remove from heat and strain the oil to discard the seeds.

Heat a pot on the stove and add some cooking oil. When hot, add the minced garlic and sauté until fragrant, then add the pork and pork hock. Once the meat is seared, add 8 1/2 cups water (2 liters) to the pot. When the water boils, skim off any foam, reduce to medium heat, and simmer the pork with the lid slightly open until tender (do not cover completely to prevent boiling over).

Clean the crabs, remove the shells, and take out the crab roe. Place the crab meat in a mortar and pound until fine. Add water, stir well, and strain through a sieve to extract the crab meat, discarding the solids. Add the strained crab liquid to the soup pot.

Heat a pan and add 1 tablespoon of the prepared annatto oil. When hot, add the diced tomatoes and sauté. Once the tomatoes are soft, add them to the soup pot.

When the broth comes to a boil, season to taste with salt, MSG, and bouillon powder. Then add the remaining annatto oil, tomato wedges, and chopped culantro. Turn off the heat.