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- 350 g pork belly, sliced into small cubes
- 100 g pork liver, sliced into small cubes
- 100 g pork heart, sliced into small cubes
- 100 g coagulated pork blood, sliced into small cubes
- 2 bunches/segments misua (roughly 75-100 g)
- 5 cups water
- 3 cups pork stock
- 1 tsp ginger paste
- 6 cloves garlic, minced
- 1 onion, finely chopped
- 3 pcs finger chillies
- fish sauce
- freshly ground black pepper
- chopped spring onions, to garnish
- oil
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