Combine pork ears, intestines, 4 pieces of bay leaves, salt, whole peppercorn, and water in a cooking pot. Boil for 20 minutes. Remove ears and intestines. Let it cool down, and then slice into serving pieces. Set aside.

Heat oil in a pan. Saute garlic and onion until the onion softens.

Add sliced pork ears and intestine. Saute for 15 minutes or until the fat renders. Note: Try to remove excess oil.

Pour fish sauce and vinegar. Let it boil. Stir and cook for 3 minutes.

Add water. Let it boil. Cover the pan and cook using low to medium heat for 40 minutes or until the pork parts tenderizes.

Pour the pork blood into the pan. Stir immediately. Add Serrano pepper. Continue cooking for 12 to 15 minutes. Note: add more water if needed.

Season with ground black pepper. You can adjust the flavor by adding more vinegar and fish sauce as needed.

Serve hot. Share and enjoy.