HEAT OIL IN A SAUCEPAN OVER MEDIUM HIGH HEAT; SAUTE MINCED GARLIC, ONION, WAIT FOR THE ONION TO BECOME TRANSLUCENT THEN ADD THE PORK, SEASON WITH SALT AND GROUND PEPPER; TURN HEAT TO HIGH AND STIR THE PORK WHILE COOKING UNTIL IT BROWNS AND STARTS TO GET STICKY AND STARTING TO CARAMELIZE.
LOWER THE HEAT TO MEDIUM THEN ADD THE VINEGAR, BRING TO A BOIL, DO NOT STIR FOR A FULL MINUTE. ADD WATER, ABOUT 1 CUP, THEN THE CHILLIES, BRING TO A BOIL THEN LOWER HEAT AND LET THE PORK SIMMER UNTIL TENDER, ABOUT 20-30 MINUTES.
MIX VINEGAR AND BLOOD IN A BOWL AND SLOWLY ADD THIS TO THE PORK WHILE STIRRING TO PREVENT LUMPS. BRING TO A BOIL AGAIN ON MEDIUM LOW HEAT AND LET SIMMER UNTIL IT THICKENS AND/OR WHEN YOU SEE THE OIL COMES OUT. DONE! SERVE WITH RICE OR PUTO..YOUR CHOICE