Add the ground pork to a pan and stir-fry with the Nam Ngiao chili paste until it starts to cook. Add the cherry tomatoes and stir-fry until almost soft.

Transfer the mixture to the pot with the simmered pork bone. Bring to a boil over high heat, then reduce to a simmer. Add the pork blood cube to the pot.

Add the soaked red cotton tree flowers and continue simmering for about 40 minutes. Serve with rice noodles, fried garlic, pickled mustard greens, cabbage, bean sprouts, and dried chilies.