Pancit Dinuguan Naga

Method

1. Cook the noodles only until flexible, rinse if very salty, and drain thoroughly.
2. Heat oil and brown the pork. Add liver or heart if using and cook until no raw surface remains.
3. Sauté onion, garlic, and ginger, then pour in vinegar and leave it unstirred for 2 minutes.
4. Add stock, fish sauce, chilies, and pepper. Simmer until the pork is tender.
5. Temper the strained blood with one ladle of hot broth, then pour it into the pot over low heat while stirring steadily.
6. Simmer gently until the sauce is smooth, fully cooked, and thick enough to coat noodles; do not let it boil violently.
7. Add noodles and toss until evenly coated, loosening with hot stock if necessary.
8. Serve immediately with chicharon, calamansi, and extra chili.