Step 1

Soak lomi noodles in water for 5 minutes. Wash and drain twice.

Step 2

Marinate pork liver with 1 tablespoon soy sauce and a pinch or two of ground pepper.

Step 3

Place pork belly slices on an unheated deep pan or pot in a single layer. Sprinkle with 1 teaspoon salt and pour ½ cup water. Turn on the heat to medium and just let it simmer without stirring until water evaporates and renders fat. Once oil comes out, stir from time to time to even out the browning. Let it cook until golden and very crispy.

Step 4

Take the pork crackling out from the oil and fry the squid balls or kikiam until cooked. Remove from oil and set aside.

Step 5

Just leave about 2 tablespoons of the oil in the pot and use it to stir-fry the liver over high-heat just until cooked through and edges are browned, about less than a minute. Do not overcook or it will become hard and chewy. Remove the liver from oil and set aside.

Step 6

In a pot, use 2 tablespoons of the rendered fat to saute onion and garlic until limp and aromatic. Add 1 tablespoon soy sauce and stir. Then pour in 8 cups of pork broth and bring to a boil.

Step 7

Add carrots and the lomi noodles. Season with fish sauce and ground pepper then simmer for 3 minutes.

Step 8

In a small bowl, make the slurry by mixing the cornstarch and ¼ cup of water. Slowly pour into the soup while continuously stirring. Add the cabbage and mix. Once it has slightly thickened, lower the heat.

Step 9

Beat the eggs in a small bowl. Gently pour this into the soup while stirring it around the pot. This will further thicken the soup. Season with salt and pepper as needed. Cook for a few more minutes but remember that it will continue to thicken once it cools down so do not cook it too thick.

Step 10

Transfer to serving bowls and top with crackling pork, squid balls/kikiam, pork liver, hard boiled egg, and spring onions.

Step 11

Serve with sauce made from soy sauce, calamansi, and chili on the side.