Sauté onion, ginger, and garlic in a big pot over medium-high heat.
Add the pork ribs and drizzle the fish sauce all over the meat. Saute for about three minutes to allow the meat to brown. Add the pork liver and pork broth. Let the broth boil then lower the heat. Leave to cook for about 30-45 minutes.
When the meat becomes tender carefully add in the pork blood. Continue to boil until pork blood has cooked. Add in the misua and cook for a bit more. until noodles have softened.
Before turning off the heat add the kinchay leaves. Remove from heat and serve hot with freshly cooked rice and patis with calamansi.