Heat a large cooking pot and pour-in oil.
Sauté garlic and onion.
Add pig’s heart, liver, and small intestine then cook for 5 minutes.
Add cooking wine, fish sauce, ground black pepper, and water. Simmer for 30 to 35 minutes.
Add the powdered tamarind soup base mix, long green chili, and vinegar. Allow to re-boil.
Stir continuously while pouring-in pork blood. Cook for 15 minutes more under low to medium heat while stirring once in awhile.
Turn-off heat and transfer to a serving bowl.
Serve hot with buttered puto. Share and enjoy!