Make the stock: Roast or blanch the bones briefly, then combine the Pork bones and Prawn heads and shells in a large pot with cold Water. Bring to a boil, skim any scum, then reduce to a gentle simmer for 1–2 hours to extract maximum flavor. Strain and reserve the clear prawn-pork stock; skim off excess fat once cooled if desired.
Prep the proteins and produce: Peel and devein the Medium prawns; clean and slice the Small squid into rings. Slice the Pork belly thinly and chop the Pork back fat into small pieces. Rinse and separate the strands of Fresh Thick Yellow Hokkien Noodles, and cut the Napa cabbage into bite-sized pieces. Finely chop several cloves of Garlic.
Render and reserve fat: In a cold pan, gently render the chopped Pork back fat over medium heat until the fat is released and the bits are crisp; remove and reserve the cracklings, keeping the liquid fat. Alternatively (or in addition) have some Rendered lard ready to use for wok-frying for an authentic glossy finish.
Quick-blanch noodles and cabbage: Bring a pot of water to a boil and briefly blanch the Fresh Thick Yellow Hokkien Noodles just until loosened (30–60 seconds), then drain and toss with a little oil to prevent sticking. Blanch the Napa cabbage for 20–30 seconds until bright and slightly tender, then drain.
Aromatics and pork: Heat a large wok over high heat with 1–2 tablespoons of the reserved pork fat or Rendered lard. Add the chopped Garlic and stir until fragrant but not browned. Add the sliced Pork belly and stir-fry until it begins to color and render some fat.
Add seafood: Push the pork to the side, add the Medium prawns and Small squid and stir-fry quickly until just cooked through; remove briefly and set aside to avoid overcooking.
Season the sauce: Return everything to the wok and add a few tablespoons each of Malaysian Thick Dark Soy Sauce, Light soy sauce, and Oyster sauce. Sprinkle in a pinch of Sugar and a grind of White pepper. Taste and adjust — add a little Salt if the seasoning needs brightening. Toss to combine so the pork and seafood are coated.
Add stock and vegetables: Pour in enough of the reserved prawn-pork stock to create a saucy base (about 1–2 cups, depending on desired sauciness) and bring to a gentle simmer. Add the blanched Napa cabbage and let it wilt into the sauce for a minute.
Thicken the sauce slightly: Make a slurry by mixing Cornstarch with a little cold Water until smooth, then slowly stream it into the simmering sauce while stirring until the sauce lightly coats the back of a spoon. Be careful — you only need a small amount for that glossy cling.
Toss in the noodles: Add the blanched Fresh Thick Yellow Hokkien Noodles to the wok and toss vigorously to coat every strand in the glossy sauce, folding in the cooked prawns, squid and pork. If the noodles look dry, add a splash more of the warm stock.
Finish and serve: Stir through a spoonful of the reserved rendered fat or Rendered lard and the crispy pork cracklings for extra aroma and texture. Transfer to plates and serve immediately with a small spoonful of Sambal belacan on the side and wedges of Calamansi limes for squeezing over the noodles.
Notes: Adjust seasoning to taste — some like it saltier or sweeter. The sambal and calamansi brighten and balance the rich, savory profile, so offer both at the table for guests to customize.
