Dinuguan (Filipino Pork Blood Stew)

For the Pork - In a Dutch oven, heat oil over high heat until shimmering. Add garlic, onion, and ginger, and cook, stirring frequently, until light brown in color, about 2 minutes. Add pork and cook, stirring frequently, until pork is well browned on all sides and garlic, onion, and ginger are dark brown in color, about 5 minutes. Add fish sauce and black pepper.

For the Pork - Add vegetable stock or water, cover, bring to a boil, and cook for 30 minutes. Lower heat to maintain a simmer and continue to cook, covered, until pork is fork tender and almost falling apart, about 1 1/2 hours.

For the Pork - Strain pork mixture through a fine-mesh strainer set over a large heatproof bowl; reserve strained braising liquid (you should have about 2 cups; 475ml). Transfer strained pork, garlic, onion, and ginger to a separate large bowl; set aside.

For the Blood Sauce - In a medium mixing bowl, combine 1/4 cup (60ml) vinegar and pork blood; set aside.

For the Blood Sauce - In a 4-quart saucepan, heat oil over high heat until shimmering. Add garlic and onion and cook, stirring frequently, until light brown in color, about 2 minutes. Stir in remaining 1/4 cup vinegar and bring to a boil.

For the Blood Sauce - Add blood and vinegar mixture and chiles and stir to combine.

For the Blood Sauce - Stir in fish sauce, 1 tablespoon at a time, until sufficiently seasoned. (If the sauce gets chunky or lumpy, use an immersion blender to smooth it out; if you don't have an immersion blender, you can transfer sauce to a blender).

Serving - Fill serving bowls with rice, top with blood sauce followed by pork, then garnish with scallions and fried garlic. Serve.