500g pork belly, chopped into cubes
500 ml pig’s blood
15 ml vegetable oil
100 ml white vinegar
250 ml water
1 bulb onion, sliced
5 cloves garlic, minced
45 g ginger, sliced
3 pcs bird’s eye chilies (or red chili)
6 g salt
1 pc green chili (sliced)
Garnish it with fresh green chili and pair it with Puto (steamed cake) or rice before serving.