Sinanta

Make the meat stock by boiling together the pork shoulder, chicken thighs, red onions, and white part of the leeks, salt, and peppercorns in 11 cups of water in a big pot for at least 30 minutes. Remove the scum when it floats up to clear the stock. When done remove the aromatics from the liquid and reserve the stock. Chop the pork and chicken thighs into slivers and set aside.

In a smaller pot boil the clams with a cup of water. Discard the unopened clams. Reserve the clam broth and clam meat then discard the shells clam shells. Set the clam broth and meat aside.

In a large pot, sauté the garlic and onions with cooking oil until fragrant. Add the pork, chicken, clams, and hibi and sauté for two minutes. Sprinkle the annatto powder, if using.

Pour the meat stock and clam broth. Season with patis. Bring the soup to a boil.

When the soup is coming to a rolling boil add the sotanghon and miki noodles. When the noodles absorb much of the liquid then add more water. Season with pepper.

Garnish each serving with hard-boiled eggs, fried garlic, and chopped leeks (green parts). Serve hot.