Prepare the pork by boiling until tender. Start by boiling water in a cooking pot. Add bay leaves, whole peppercorn, salt, and pork belly (liempo).Boil for 45 to 60 to 60 minutes or until pork gets tender.
Remove boiled pork from the pot. Place it in a clean plate. Let it cool down for 5 minutes. Save the pork stock for later.
Rub 2 teaspoons salt all over the boiled pork. Let it stay for 10 minutes.
Heat oil in a deep-fryer or cooking pot. Deep-fry the boiled pork for 8 minutes. Remove from the fryer and let it rest for 5 minutes.Put the pork back into the fryer and continue to fry for 3 minutes more, or until crispy. Slice the crispy pork into bite-size pieces. Set aside.
Make the dinuguan sauce by heating 3 tablespoons of cooking oil in a cooking pot. Saute onion, ginger, and garlic.
Once onion softens, pour the pork stock. Note: this is the water used to boil the liempo earlier.
Add lemongrass. Cover and boil in medium heat for 8 minutes. Remove lemongrass and ginger from the pot.
Pour-in pork blood. Stir thoroughly while waiting for it to boil.
Add Knorr Pork Cube. Stir.
Add vinegar. Let the mixture boil. Stir and add sugar. Continue to cook uncovered until the mixture reduces to half.
Add peppers and cook for 2 minutes. Transfer to a serving plate. Serve. Share and enjoy!