Pancit Henoy

Method

1. Fry half of the garlic in 1 tablespoon oil over medium-low heat until pale golden. Lift it out immediately and reserve for topping.
2. Heat the remaining oil in a wok. Stir-fry the pork in a single layer until lightly browned, then add onion and the remaining garlic.
3. Add liver and cook only until the outside changes colour, 60–90 seconds. Remove it so it does not become chalky.
4. Add carrot and beans and toss for 2 minutes. Pour in stock, soy sauce, fish sauce, and white pepper, then bring to a boil.
5. Add drained bihon first and toss until it begins to soften. Add the fresh miki and separate the strands gently with tongs.
6. Return liver and fold in cabbage and half the chopped chicharong bulaklak. Cook until both noodles are tender but resilient.
7. If the pan dries before the bihon is tender, add hot stock 1/4 cup at a time; if too wet, spread the noodles and let excess liquid evaporate.
8. Transfer to a platter and top with fried garlic, spring onions, and the remaining chicharong bulaklak. Serve with calamansi.