Trim any sinew and membranes from the Pork Belly, Pork Liver and Pork Heart and cut them into bite-sized cubes. Cut the Coagulated Pork Blood into 1–2 cm cubes, keep chilled and set aside for later.
Place the cubed belly, liver and heart in a pot and cover with Water. Add a Bay Leaf, a generous pinch of Salt and a splash of White Vinegar plus one or two whole Malagueta Pepper for a mild background heat; bring to a gentle simmer and cook 12–20 minutes until just cooked through. Remove the meats, reserve the cooking liquid and discard the bay leaf and whole peppers.
While the meats parboil, thinly slice the Onion and finely mince the Garlic. If you like more heat, finely chop one of the parboiled malaguetas (remove seeds to tame it).
Heat a heavy-bottomed pot or deep skillet over medium heat and add the Lard. When hot, sauté the sliced onion until soft and translucent, then add the garlic and chopped malagueta and cook until fragrant.
Stir in the Ground Cumin, Ground Coriander and freshly cracked Black Pepper and cook for 30–60 seconds to bloom the spices.
Add the cubed Pork Belly to the pot first and brown to render some fat, then add the parboiled Pork Liver and Pork Heart and sauté briefly so everything has some color.
Pour in about a cup of the reserved cooking liquid (add more as needed) to deglaze the pan, bring to a simmer and cook, uncovered, until the sauce reduces and the meats are very tender — about 20–30 minutes. Taste and adjust seasoning with Salt and a splash more White Vinegar to achieve a bright tang balancing the richness.
Gently fold in the reserved Coagulated Pork Blood cubes and warm through over low heat for 5–8 minutes; stir carefully so the cubes hold their shape. If the stew is too thick, add a little more of the reserved liquid.
Remove from heat and finish with a generous handful of chopped Cilantro and sliced Scallion. Serve hot with steamed rice, flatbread or crusty bread to soak up the sauce.
