Dinuguan

In a large pan, saute garlic and onion in oil. Add some fish sauce, followed by the pork chunks (I used 1kg of pork) and innards. Cook until tender. Add 3 cups of vinegar and banana peppers. Simmer for 20-30mins. Add the pig's blood and stir ocassionally until sauce turns into a deep brown color and becomes thick. Season with salt and sugar. Serve with rice or puto.