In a large pot over medium heat, place the pork belly, garlic cloves, onion, bay leaf, peppercorns, and fish sauce. Add water and completely cover pork belly. Season generously with salt and bring to a boil. Cover and boil until the tender. Remove from heat and let cool.
Poke the skin multiple times with a fork, and wipe away the excess fat escaping the skin. Rub the skin with salt.
In a pan/wok over medium heat, heat up the oil and fry the pork belly until golden and crispy on all sides. Set aside to drain excess oil and rest. Cut into smaller pieces. Heat up the oil in the wok over medium heat and fry the lechon kawali slices until golden and crispy a second time. Once crispy, remove from pot and set aside to drain. Cut into bite-sized pieces.
Remove most of the oil from the wok, keeping about 3 tablespoons worth in the pan. In the same wok, sauté the garlic, onions, and chilies until aromatic. Return the crispy lechon kawali pieces and sauté for a few minutes. Add MAGGI Savor Chilimansi and season with ground black pepper. Mix until well coated and combined.
In the same wok, add the oil and saute the cabbage, carrots, bean sprouts, and bell peppers for about 2 minutes, until they begin to soften.
Add the yakisoba noodles and mix to disperse the noodles evenly throughout.
In a bowl, combine the ketchup, oyster sauce, vinegar, and sugar. Mix until well combined.
Add tonkatsu sauce and MAGGI Savor Hot Chili. Mix and toss the yakisoba, making sure everything evenly distributed is coated well in the sauce.
Servings 0