Mix the first 3 ingredients together. Break apart the huge chunk of blood as much as you can then set aside. Wash and cut your pork in small cubes.

Take a pan and saute the onion and garlic and add the tomatoes after 2 minutes and if you're using you can put the green chili (optional). After one minute you can add the pork.

After 5 minutes, add the water to make the pork soft. Add bay leaves and over it and leave for about 30 minutes but check in between to make sure it doesn't burn on the bottom. At this point you can add the fish sauce and salt.

Using a strainer, add the pork blood to the pan. When the blood becomes dark, add the vinegar and salt and whole chili (if using). Keep mixing until you reach your desired consistency. If desired, you may add sugar at this point.