Thoroughly clean the intestine. Remove the dirt and let the water from your faucet to run through it. Then, split it open using a pair of scissors. Rub the salt onto it several times and wash it with a cup of vinegar. Marinate the intestine with the remaining vinegar for 10 minutes and rinse with water.
In a pot, combine water, salt, ginger and the intestine. Boil and simmer for 20 minutes. Drain and rinse with running water. Wash again with vinegar and rub with salt. Lastly, rinse again with clean water. Chopped into bite sized pieces and set a side.
Combine pork belly and water and simmer over low heat until water dries out and the pork render its own fat. Sauté until golden in color and place it on one side of the pan.
Using the same pan, sauté garlic, onion and ground black pepper. Toss in the pork belly and the chopped pork intestine. Add water and simmer for 30 minutes.
Add the vinegar and simmer for another 5 minutes.
Pour in the pork blood, calamansi juice, Knorr Savor Rich Chicken Liquid Seasoning and green chili and simmer for 20 minutes with mixing from time to time. Season with fish sauce to taste.
