1. Simmer: Cover 1 pound of pork butt with water in a large pot and cook over medium-high heat for 30 minutes until fork-tender.

2. Dice: Remove the cooked pork from the pot, cut it into small bite-sized cubes, and set it aside. Strain and reserve 1 1/2 cups of the hot pork cooking broth.

3. Sauté: Heat 2 tablespoons of vegetable oil in a 2-quart saucepan over medium heat, frying 2 minced cloves of garlic and 1 diced medium onion for 2 to 3 minutes until softened and fragrant.

4. Season: Add the reserved pork cooking liquid, the diced pork, 1/4 pound of diced pork liver, 2 tablespoons of fish sauce, 1 teaspoon of salt, and 1/4 teaspoon of optional MSG to the pan, cooking steadily for 5 minutes.

5. Boil: Pour in 1/2 cup of vinegar and bring the pan to a rolling boil immediately without stirring the liquid.

6. Evaporate: Turn heat down to medium-low and simmer uncovered for about 5 minutes until the raw vinegar aroma mellows and most of the liquid cooks off.

7. Infuse: Pour 1 1/2 cups of chicken broth into the pan and let it simmer gently for 10 minutes.

8. Thicken: Stir in 1 cup of thawed pork blood and 2 teaspoons of sugar, stirring continuously over gentle heat until the sauce turns thick, dark, and glossy without curdling.

9. Spice: Add 3 chopped hot banana peppers and 1/4 teaspoon of optional dried oregano, simmering for another 5 minutes to infuse the stew with heat.

10. Serve: Ladle the dark, piping hot stew into wide bowls.

11. Shelf Life: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water or broth.

12. Feast: Ladle this rich stew piping hot over a bed of steaming white rice.