Boil pork face and ears in water twice. You may opt to add salt, pepper, garlic, onion, and bay leaf to the second boil. Set aside pork stock and chop pork face.
In a pot, heat a tablespoon of cooking oil in medium heat and saute the garlic until fragrant. Add the onion and saute until soft.
Let it simmer for a few seconds. Put the chopped pork in the pot. Increase the heat and start stirring the pork.
Stir fry until the pork is brown and has rendered some of the fat. Remove excess fat from the pot and leave just a small amount for the dish.
Pour the vinegar into the pot and let it simmer for 2 minutes without stirring. Pour the pork stock (from the second boil) into the pot and bring it to a boil.
Let it simmer until the pork is tender. Add in the patis, pepper, panutsa, and finger chilies. Simmer again for 2 minutes. Adjust the taste if necessary.
Pour the pork blood and bring it to a boil for 10 minutes without mixing. Mix then serve hot.
Servings 0