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Heat 3 tablespoons cooking oil in a cooking pot. Add 5 cloves garlic and sauté until it starts to brown. Next, add 1 onion (sliced) and 3 thumbs ginger (julienned), continuing to sauté until the onion softens.
Add 1 lb. pork loin, stirring until the outer part turns light brown, which should take around 2 minutes. Pour in 1 tablespoon of fish sauce and stir well.
Then, pour in 6 cups water and cover the pot. Allow it to boil, then adjust the heat to a simmer. Continue simmering for 30 minutes or until the pork tenderizes completely.
Next, adjust the heat setting to medium and add ½ lb. pork liver and ½ lb. pork spleen. Stir well, cover the pot, and boil for 5 minutes.
Reduce the heat to the lowest setting and gently add ½ lb. pork blood, stirring gently. Continue cooking for 10 minutes.
Now, add 2 ounces misua, stirring and cooking for 1 minute until they soften. Sprinkle in 4 grams Maggi Magic Sarap and season with fish sauce and ground black pepper to taste.
Finally, add 3 ounces hot pepper leaves. Cover the pot, then turn off the heat and let it rest for 2 minutes.
Transfer to a serving bowl and serve hot with rice. Share and enjoy!