Begin by soaking the lomi noodles in water for 5 minutes. Wash and drain them twice.

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

Place the pork belly slices in an unheated deep pan or pot in a single layer. Sprinkle them with 1 teaspoon of salt and pour in ½ cup of water. Turn on the heat to medium and let it simmer without stirring until the water evaporates and the fat is rendered. Stir occasionally to even out the browning. Cook until the pork belly slices turn golden and very crispy.

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

Using about 2 tablespoons of the remaining oil in the pot, stir-fry the pork liver over high heat until cooked through and the edges are browned, which should take less than a minute. Be careful not to overcook it, as it may become hard and chewy. Remove the liver from the oil and set it aside.

In the same pot, sauté the onion and garlic in 2 tablespoons of rendered fat until they become limp and aromatic. Add 1 tablespoon of soy sauce and stir. Pour in 8 cups of pork broth and bring it to a boil.

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

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

Beat the eggs in a small bowl and gently pour them into the soup while stirring. This will further thicken the soup. Season with salt and pepper to taste. Cook for a few more minutes, but remember that it will continue to thicken as it cools down, so avoid cooking it too thick.

Transfer the soup to serving bowls and top it with the crackling pork, squid balls/kikiam, pork liver, hard-boiled eggs, and spring onions.

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