Blanch the bones

• Put the pork bones and beef marrow bones in a large pot and cover with water.
• Blanch, then discard the water and rinse the bones well.

Simmer the broth

• Return the bones to the pot with the onion, halved garlic heads, green onion and peppercorns.
• Fill with water and bring to a simmer.
• Simmer gently, skimming as needed, until the broth is rich and deeply flavored.

Strain the stock

• Remove the bones from the pot.
• Strain the broth through a sieve, optionally lined with cheesecloth, for a silkier texture.
• Return the strained broth to the pot.

Cook the pork shoulder

• Add the pork shoulder to the broth and simmer until tender and cooked through.
• Remove the pork and set aside to rest.

Toast garlic and season the broth

• In a separate pot, sauté the garlic in oil until lightly toasted.
• Add the broth and season with ginamos, sugar and fish sauce to taste.
• Optionally blend the broth with bone marrow for an extra rich soup.

Poach the liver

• Add the pork liver to the reserved broth and simmer gently until just cooked through.
• Remove and let it rest so it stays tender.

Slice the toppings

• Slice the cooked pork shoulder thinly.
• Slice the rested liver thinly.

Assemble and serve

• Place the miki noodles in bowls and ladle over the hot broth.
• Top with sliced pork and liver, toasted garlic, spring onion, crushed chicharon, an egg yolk and a piece of roasted bone marrow.