Separate the fat layer of pork belly by cutting it lengthwise. Then cut the fat layer into cubes.
Boil meat layer in a medium sauce pan for 10 minutes with at least 4 cups (960ml) water **. Remove the meat and cut into thin slices. Reserve the broth.
Render cubed pork fat in a wok until golden brown and crispy, about 7 to 8 minutes. Leave about 4 tablespoons of lard in the wok. Spoon out the rest. Also remove the crackling and reserve them for garnishing.
Add garlic and saute for 30 seconds. Add sliced pork belly and shrimp. Stir fry for 2 minutes.
Add noodles, sweet soy sauce, dark soy sauce, and 2 cups (480ml) reserved pork broth. Stir to get everything well mixed, about 3 minutes.
Add cabbage and continue to stir. If noodles have absorbed all the liquid, add another 1 - 1½ cups (240ml – 360ml) pork broth. Season with salt to taste.
Continue to stir for another 2 to 3 minutes or until cabbage is wilted and noodles are well cooked and have absorbed some of the sauce. ***
Sprinkle crackling over the noodles and serve immediately with cut red chilies and minced garlic in soy sauce or sambal belacan.
* You can use raw tender pork sirloin cut into thin slices instead if you have 3½ cups (840ml) meat stock on hand for use.
** If you have shrimp shells, you can boil them together with the pork belly in Step 2.
*** If you have dried flounder (sole) flakes/powder, stir in 1 tablespoon in Step 7.