I start by combining my fresh pork blood with 2 tablespoons of vinegar in a bowl. I mix this gently and set it aside in my refrigerator.

I place my large, heavy-bottomed pot over medium heat. Once it's hot, I pour in my cooking oil. When the oil is ready, I add my finely chopped onions and cook them until they become translucent (about 5 minutes).

Next, I add my minced garlic and ginger to the softened onions. I cook these for about 2 minutes. I stir occasionally to make sure nothing burns.

I increase the heat to medium-high and add my cubed pork belly to the pot. I cook the meat until it starts to brown nicely on all sides (about 8-10 minutes).

I pour in my fish sauce (patis) and cook for another 2 minutes, stirring to coat the meat evenly.

Now comes the important step. I add the remaining vinegar to the pot. Once I add the vinegar, I DO NOT STIR for 3-5 minutes. I let it boil to cook off that raw vinegar taste. This step is for getting that authentic flavor.

After my vinegar has boiled, I add one cup of water to the pot. I bring everything to a boil, then reduce my heat to low. I cover the pot and let it simmer for 20 minutes or until my pork becomes tender.

I remove my blood mixture from the refrigerator and let it come to room temperature. Once my meat is tender, I slowly pour in the blood mixture while gently stirring. I keep my heat low and stir constantly but gently to prevent the blood from curdling.

I add my brown sugar and finger chilies. I continue to simmer and stir gently for about 10 minutes, or until my sauce thickens to the consistency I want.

I taste my dinuguan and adjust the seasoning with salt and pepper as needed.

I serve it hot with steamed rice or puto. I sometimes I add calamansi on the side for extra flavor.