Dinuguan Filipino Pork Blood Stew

Ingredients

• For the Pork:
• 2 tablespoons (30ml) canola oil
• 2 garlic cloves, minced
• 1/4 medium red onion (about 2 ounces; 60g), finely diced
• One 2-inch knob fresh ginger (25g), peeled and minced
• 1 1/4 pounds (565g) boneless country-style pork ribs, cut into 3-inch pieces (see note)
• 1 tablespoon (15ml) fish sauce
• 1 teaspoon freshly ground black pepper
• 6 cups (1.4L) vegetable stock or water
• For the Blood Sauce:
• 1/2 cup (120ml) spiced coconut vinegar, divided (see note)
• 1 pound (450g) fresh pork blood (see note)
• 1 tablespoon (15ml) canola oil
• 6 medium garlic cloves, minced
• 1/4 medium red onion (about 2 ounces; 60g), finely diced
• 2 to 3 bird’s eye chiles, stemmed, to taste (see note)
• Fish sauce, to taste
• Cooked white rice, for serving
• 1 scallion, ends trimmed and sliced thinly on a bias, for garnish
• Homemade or store-bought fried garlic, for garnish

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