2 cups water
Saute ginger, garlic, onions till caramelized. Add pork and lemongrass till the pork turn brown on the edges using a deep pot. Pour water, cover pot and bring to boil until pork is very tender. Remove cover, add vinegar and simmer in medium heat. Do not cover the pot while you are simmering with vinegar. Season with sugar, salt and ground pepper to taste. When the pork is tender pour in blood pot and simmer. Add the chile peppers, cover over medium low heat, stirring for about 10 minutes. Remove from heat and serve.