Ingredients
500g piece pork belly, fat and meat separated
2 tbsp oil
12 raw prawns, peeled and deveined
100g squid tubes, scored and cut into strips
3 shallots, sliced
3 garlic cloves, finely chopped
½ Chinese cabbage, shredded
400g wok ready hokkien noodles (udon noodles will work if you cannot find hokkien noodles
250ml chicken stock 
2 tbsp karamel masakan
2 tsp sugar
1 tbsp chiu chow chilli oil

Marinade Ingredients
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp white pepper
¼ tsp garlic powder 

Method
Preheat the oven to 240c.

Cut the pork fat into little cubes and put it into an oven dish with 1 tbsp of the oil and put into the oven for 25-35 minutes, stirring from time to time until crispy and golden.

In a dish mix the marinade ingredients.  Slice the pork meat into small thin slivers and put into the marinade ingredients.

Heat the remaining tbsp of oil wok over a high heat and cook the prawns until just pink.  Remove the prawns and put to one side.  Put the squid into the wok and cook until it just looks opaque.  Put the squid to one side with the prawns. 

Lower the heat of the wok to medium high and add 2 tbsps of the pork fat, shallot and garlic and cook for a couple of minutes until soft.  Add the cabbage and cook for another minute.  Add the marinated pork, including any leftover marinade, stir and cook for 7-10 minutes until the pork is cooked.

Add the noodles and stock to the wok and stir.  Cook for a couple of minutes and then add the caramel sauce, sugar and chilli oil. Mix together and cook for a further 2 minutes until the noodles are cooked through and the sauce has coated the entire dish. Scatter the crispy pork fat over the top and serve.

- Original recipe by Adam Liaw Two Asian Kitchens