In a deep pan over medium heat, add oil and annatto powder. Stir until annatto powder is dissolved and oil turn orange. Do the same if using annatto seeds just remove the seeds once it has colored enough, do not overcook or it might turn bitter.
Saute garlic and onion in annatto oil until soft and aromatic.
Stir in the pork lungs and cook for 5 minutes or until it turns brown in color.
Pour in vinegar and let it simmer for 2 minutes without stirring.
Season with salt and pepper and mix. Cover the pan with the lid and let it simmer until meat is tender. The juices will come out from the meat so no need to add water, but in case it becomes too dry and the meat is still tough, then add ½ cup at a time.
Once meat is tender, remove the cover and add the carrots and green finger chili. Cook further, stirring from time to time, until most liquids are gone.
You can stop at this point or cook it further to dry it out. Take a skillet or sizzling plate and scoop a batch into it. Cook over high heat until it starts to make popping sounds.
Transfer in a serving plate or serve on a sizzling plate directly.