Combine pork liver and milk in a bowl. Marinate for 1 hour. Discard the milk and then rinse the pork liver with water. Set aside.

Boil water in a cooking pot. Add the pork and 1 teaspoon salt. Cover the pot and continue to boil until the pork tenderizes. Remove the pork and slice into thin pieces. Set the pork stock aside.

Clean the shrimp and remove the head and shells. Combine the shell and head of the shrimp with the pork stock. Boil for 2 minutes. Run it through a kitchen sieve to filter the solid parts. Let the stock cool down and combine with cornstarch. Stir. Set it aside.

Heat oil in a large casserole or skillet. Sauté the garlic and onion.

Once the onion softens, add the pork belly, kikiam, and Chinese sausage. Continue sautéing for 2 minutes. Add the pork liver. Cook for 1 ½ minutes.

Pour the oyster sauce. Stir.

Put the vegetables into the skillet starting with the cabbage. Add the long green beans, carrot, and bell pepper. Toss.

Add the shrimp, soy sauce, sesame oil, and stock (from pork and shrimp). Let it boil and then add the Knorr Shrimp Cube. Cook for 3 minutes.

Toss-in the pancit canton. Continue cooking until all the ingredients are well blended.

Season with salt and ground black pepper. Serve. Share and enjoy.