Cook the pork in approximately 3 cups of water for 30 minutes.
Let it cool then slice the pork into cubes. Set aside the meat stock.
In a wok or kawali, sauté the garlic and onion in oil for 5 minutes.
Then add the pork, liver, patis, MSG and salt.
Then pour in the vinegar and boil without stirring.
Afterwards pour in the meat stock and simmer for 10 minutes.
Add the pig's blood and sugar and stir occasionally until the mixture thickens.
Put the oregano and green chili then let it simmer again for 5 minutes.