Clean the pork liver, lungs, kidney, and heart thoroughly.

In a large pot, add the pork organs, lemongrass, whole peppercorns, crushed garlic, and sliced ginger. Fill the pot with 3 liters of water or enough to cover the organs.

Bring to a boil and let it simmer for 45 minutes or until the organs are tender.

Once cooked, remove the organs from the pot and let them cool. Dice them into small pieces.

Heat Cooking oil in a large pan over medium heat.

Add minced ginger, minced garlic, and minced onion. Sauté until the onion becomes translucent and the garlic is fragrant.

Add the diced pork organs to the pan. Cook for about 5 minutes, stirring occasionally.

Mix the crushed black pepper and bay leaves. Add the annatto oil and let it simmer.

Pour in the fish sauce,soy sauce and water. Stir well to combine.

Add the vinegar and let it simmer without stirring for about 2-3 minutes to cook off the acidity.

Add the diced carrot, radish, and bell pepper. Cook for another 5 minutes, stirring occasionally.

Add the sliced green and red chilies. Stir and cook for an additional 2 minutes.

Season with salt and pepper to taste.

Continue to cook for another 5-10 minutes until all the vegetables are tender and the flavors are well combined.