Directions

To Make

1. Marinate the pork loin with soy sauce and 1 tbsp minced garlic on the meat side only. Wrap the pork in foil, leaving the skin exposed, then place in the fridge to dry out the skin.
2. Blanch all the bones, including the pork speck (not the pork loin), by filling a big pot with water and bringing it to a rolling boil. Let them bubble for 10 minutes. Skim off any gunky gray foam floating on top. Drain everything, rinse the bones under running water, and give your pot a quick clean.
3. Put the clean bones back into the pot and cover them with fresh cold water, along with scallion ends and ginger. Bring to a boil, then reduce heat to a gentle simmer. Cover and let simmer for 2 hours, skimming off any foam that appears.
4. Meanwhile, preheat oven to 240°C. Rub salt and olive oil on the pork loin skin and place in oven for 40 minutes until the skin crackles. Reduce the temperature to 180°C and cook for a further 30 minutes. Let rest loosely wrapped in foil. Set aside to slice later.
5. After two hours, pour the broth through a strainer. For a clearer broth, double strain if you have time. Pick off any meaty bits from the bones. Shred the meaty part of the pork speck and set aside. Scoop out the marrow from the beef bones and save it. You can discard the bones now.
6. Pour the strained broth back into the pot and bring to a boil. Add the pork liver and cook for 7-10 minutes (do not overcook). Let cool, then slice thinly. Set aside.
7. Add minced onion and garlic to the broth and cook for 2-3 minutes until soft. Stir in shrimp paste, fish sauce, palm sugar, then salt and white pepper to taste. Adjust seasoning as needed.
8. Prepare soft boiled eggs (for example, in an air fryer at 130°C for 9 minutes, then place in an ice bath). Set aside.
9. In a separate pot, bring water to a boil and blanch the choy sum for a couple of minutes. Set aside.
10. In the same boiling water, cook egg noodles according to packet instructions. Drain well.
11. In 4 large separate bowls, evenly pile sliced liver and shredded pork speck, followed by noodles. Ladle in hot broth, then add sliced pork loin and blanched choy sum. If desired, add some bone marrow.
12. Top with crushed chicharron, fried shallots or fried garlic bits, and chopped chives. Add a sliced soft boiled egg if using.
13. Serve extra hot broth on the side for refills and keep toppings within reach. Enjoy!