Filipino Pancit Bihon with Crispy Lechon Kawali

Boil the pork belly in a pot with 1/4 cup soy sauce, 1/4 cup vinegar, 2 minced garlic cloves, and 1 teaspoon black peppercorns until tender, about 30-40 minutes. Drain and pat dry thoroughly.

Score the skin of the pork belly and rub with salt. Air dry in the refrigerator for at least 1 hour, or overnight for best results.

Heat 2 tablespoons of cooking oil in a deep pan or Dutch oven over medium-high heat. Carefully fry the pork belly, skin-side down first, until golden brown and crispy, about 15-20 minutes, turning occasionally to cook all sides. Remove and let rest on a wire rack.

While the pork belly rests, soak the bihon noodles in warm water for 10 minutes, then drain well.

In a large wok or pan, heat 1 tablespoon of cooking oil over medium heat. Sauté the sliced onion and remaining 2 minced garlic cloves until fragrant, about 2 minutes.

Add the shredded cabbage and julienned carrot to the wok. Stir-fry for 3-5 minutes until slightly tender-crisp.

Pour in the chicken broth and remaining 1/4 cup soy sauce. Bring to a simmer, then add the drained bihon noodles. Toss continuously until the noodles absorb most of the liquid and are tender, about 5-7 minutes.

Slice the crispy lechon kawali into bite-sized pieces. Arrange the pancit bihon on a serving platter and top generously with the sliced lechon kawali.

Serve immediately with calamansi or lemon wedges on the side.