Cutting the rind fat (and cube) of the pork belly, use ½ cup of vegetable oil and deep fry the scratchings until golden bubbly in colour. Leave aside to cool.
Deshell all the prawns and using the shells in a size appropriate saucepan/pot, fry off with a little oil until the shells and the oil is bright orange-y.
Add the anchovies and fry off for a few minutes more.
Add the 1 litres of water (or stock) and let it simmer for about 45 minutes or longer. It should reduce a little.
Strain out the shells and anchovies when done. Set aside to cool.
Frying the Noodles.
In a hot wok, add about 3 tbsp lard oil and fry off the eggs (scrambled).
Add in the thinly sliced pork belly & minced garlic and continue to fry.
Add in the three different types of noodles and a roughly 500mls of stock to cook the noodles off. Your stock should start reducing. Cook for about 5 minutes.
Add in your deshelled prawns, squid and sliced fishcake and cook a further 3-4 minutes.
Now add your seasonings, white pepper, dark soy, light soy, sesame oil and the crackling from the lard oil and mix through.
If you find that it’s too dry you can further add reserved stock.
Lastly, add in your bean sprouts and chives to cook through. This should only take a minute or so.
Serve up with calamansi lime and maybe a tablespoon of sambal chilli on the side.
Stock - By far, the most important component of this dish is the prawn stock. The better the flavour of this, the better the resulting noodles. Start with chicken stock or if you can make your own seafood concentrated stock to begin with. The longer the brew, the more flavoursome the stock and dish will be.
More Ingredients - Throw in more seafood if you like! Go fancy with lobsters/crayfish, mussels even bamboo clams!
Sambal - Pick a vinegar-ish sambal to go with this. A straight spicy, sweet variety will not pair nicely. Something with a little more zest will cut through deep seafood profile better.