Combine all ingredients in a pot and boil. Remove scum.
Strain and set aside broth and save pork bones or pig’s feet for another dish, as preferred.
Combine ¼ cup soy sauce, calamansi juice, 1/2 tablespoon garlic, and cracked black pepper in a bowl. Pour over pork chops and massage well. Marinate for at least 30 minutes.
Heat oil in a pan over high heat and fry marinated pork chops until browned on all sides. Remove from pan.
In the same pan, sauté 1/8 cup garlic, red onions, and star anise until aromatic. Add 1/8 cup soy sauce, five-spice powder, laurel leaves, and 1/2 cup pork broth. Bring to a boil.
Return pork chops to the pan and simmer until tender. Add more water if needed. Remove pan from heat, then debone and slice pork chops. Set aside.
In a pan, saute onions, garlic, ginger, celery, and star anise over low heat until soft, about a few minutes.
Deglaze pan with remaining pork broth. Add soy sauce and brown sugar then bring to a boil.
Quickly submerge bok choy and remove from heat once slightly wilted. Cook noodles in soup and transfer to a bowl.
Pour soup into noodle bowl and garnish with asado pork chops, soft boiled eggs, bok choy, nori, and sesame seeds. Serve hot!