First, prepare your ingredients. Set out all your chopped vegetables, meats, and seasonings within easy reach of your stove.
Start by cooking the lomi noodles in boiling water until they're chewy but not mushy, about 5-7 minutes. Drain them and rinse with cold water. Set aside.
Heat oil in a deep pot over medium-high heat. Add your pork belly cubes and fry until they turn golden brown and crispy, about 5-7 minutes. Remove the pork and set aside, leaving the oil in the pot.
In the same pot, cook garlic and shallots until they become fragrant and soft, about 1-2 minutes. Add the squid balls and cook them until lightly golden.
Pour in your chicken stock and bring it to a boil. Once boiling, add the prawns and fried pork belly back to the pot. Let this simmer for 2 minutes.
Mix cornstarch with a quarter cup of cold water until smooth. Pour this mixture slowly into the pot while stirring constantly. Keep stirring and let it simmer for 2 minutes until the broth thickens.
Add your carrots and cabbage to the pot. Return everything to a boil, adding more hot water if needed to get the right thickness. The broth should be rich and thick but still fluid enough to be soupy.
Turn off the heat. While stirring the soup in circles, slowly pour in your beaten eggs. Keep stirring until you see ribbons of egg throughout the broth.
Season with fish sauce and black pepper to taste. Taste and adjust the seasoning if needed.
Serve immediately while it's very hot. Put out small bowls of chopped green onions, fried garlic, calamansi, fresh red onions, and chilies so everyone can add their preferred toppings.
Remember, lomi should be eaten right away while it's steaming hot - this is how you'll get the best flavor and texture.