Season the pork: In a bowl, combine pork belly cubes with 2 tsp kosher salt, 1 tbsp garlic powder, and 1 tbsp black pepper. Mix well and let marinate for at least 1 hour.

Sauté aromatics: Heat a pan over medium heat. Sauté the diced onion and minced garlic with a pinch of salt for about 5 minutes, until softened and fragrant.

Brown the pork: Add the seasoned pork to the pan and cook for about 8–10 minutes, stirring occasionally, until the pork starts to brown.

Add vinegar and aromatics: Pour in the 1 cup vinegar, add the bay leaves and wax pepper. Let the mixture simmer over medium heat until most of the vinegar has reduced/evaporated (this may take several minutes).

Simmer until tender: Add 1 1/2 cups water and the bouillon cube. Lower the heat and simmer, uncovered, for 30–40 minutes or until the pork is tender.

Prepare the blood mixture: In a bowl, combine the 2 cups pork blood with 1 cup coconut milk (maintain a 2:1 blood-to-coconut milk ratio). Stir gently to combine.

Incorporate the blood slowly: With the pork tender and the heat on low, add the blood-coconut milk mixture gradually—about one ladle at a time—stirring continuously after each addition to prevent curdling and to build a velvety texture.

Simmer and finish seasoning: Once all the mixture is incorporated, simmer on low for about 15 minutes until the sauce thickens and is fully cooked. Adjust consistency with a splash of water if too thick. Season to taste with 2–3 tsp kosher salt, 1 tsp black pepper, and 1 tsp sugar.

Finish with citrus: Turn off the heat and stir in 1 tbsp calamansi juice (or lime/lemon). Mix well.

Serve: Serve hot with steamed rice and/or puto (Filipino rice cakes).