To make a soup stock, boil fresh pork or beef bones (with marrow and some meat) in about 20 cups of water for about 2 to 3 hours.
In a large cooking pot, pour 11 to 12 cups of soup stock and add onion, garlic, shrimp paste, peppercorns, Worcestershire sauce, sugar, soy sauce and salt. Bring to a boil.
Put in the shrimps and let it simmer until cooked. Remove the shrimps from the pot. Remove the head and peel. Set aside.
Put the liver and cook for about 7 minutes. Remove from the broth and set aside.
Put the pork and chicken in the pot and let it simmer until the pork is tender for about 20 minutes. Remove the meat from the pot and let it cool. Debone the chicken breast and slice into thin strips. Do the same with the pork and liver.
Season the broth with salt and pepper. Continue simmering until ready to serve. Add more broth if necessary.
Serve in individual bowls containing the desired amount of miki noodles. Pour broth and top with chicken, pork, shrimps and liver. Garnish with chicharon, spring onion and fried garlic. Serve hot.