Parboil pork and cut into desired sizes. Save a bowl for broth. Saute garlic and onion, then followed by the pork. When meat starts to render fat, add salt to season. Allow time for the meat to absorb the seasoning. Add vinegar and little broth. When all liquid has evaporated, pour pork's blood stirring regularly for 5 minutes, then add the long peppers. Correct seasoning with fish sauce and cook until long peppers are done. Add more broth if you want to Dinuguan to be a little soupy.

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