Season with salt and pepper and boil the pork belly in 6 to 7 cups water until the pork is tender. Drain the pork and slice thinly then set aside. Reserve the pork broth or later use.
In a medium size wok, heat some oil and saute the chayote for half a minute. Then add the carrots and pechay. Saute until the vegetables are half cooked. Remove from the wok and set aside.
In the same wok, heat some oil and saute garlic and onion until onions are soft. Add the pork and saute until slightly brown and some of the fat have rendered. Season with salt and pepper.
Add the pork liver and saute for a few minutes until the liver is slightly brown. Pour the pork broth, soy sauce and bring to a boil.
Simmer until the pork is tender. Then add the miki noodles and simmer. Stir the noodles until it absorbed most of the broth and the noodles are cooked.
Turn off heat and mix the vegetables on the noodles. Stir until the veggies are evenly distributed. You can also divide the veggies and mix only half on the noodles and the remaining is garnish it on individual servings. Serve it using banana leaves instead of plates and garnish with sliced onion rings on individual servings.