Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the 8 minced cloves of garlic and 1 sliced onion. Sauté until the garlic turns golden brown and the onions become soft and translucent.

Add 1 kilogram of pork hock (pata) and 500 grams of cubed pork belly to the pot. Stir occasionally, allowing the pork to cook until it lightly browns on all sides.

Toss in the 3 pieces of bay leaves, 1 tbsp of sangkot-sangkot (dried Oregano) and 1 tsp black pepper (cracked). Stir everything together, letting the pork absorb the flavors.

Pour in the vinegar (adjust to your taste, around 1 cup should be a good start). Do not stir at this point to avoid a raw, sour taste. Let the vinegar simmer for about 5-7 minutes, allowing the sharpness to cook off.

Add green chilies (adjust the amount depending on your spice preference). Let everything simmer together for another 10-15 minutes, allowing the flavors to meld.

Reduce the heat to low and cover the pot. Let the pork simmer for about 1.5 to 2 hours, or until the pork is tender and fully cooked. You may add a little water if needed to keep it from drying out.

Once the pork is tender, slowly add the pork blood to the pot. Stir continuously to prevent the blood from coagulating. Let it boil and cook for another 10-15 minutes, stirring occasionally, until the sauce thickens.

Finally, season the dish with salt according to your taste. Give everything a final stir, and let it simmer for another 5 minutes.

Serve hot with steamed rice or puto (steamed rice cake) on the side. Enjoy your flavorful Pork Dinuguan!