Simmer pork in water with MAGGI MAGIC SARAP® while covered for 1 hour. Strain and set aside pork to cool completely. Reserve pork broth for soup.
Preheat oil in wok and fry pork until crunchy and golden brown. Remove and set aside.
Remove oil from the pan leaving 2 tbsp. Sauté garlic, onion and ground beef over high heat. Pour water and season with MAGGI Supreme Sarap.
Stir in noodles and cook for 3 minutes. Add carrots, bean sprouts and cabbage. Cook for another 2 minutes. Transfer on a serving platter.
Pour reserved pork broth in the same wok and bring to simmer. Stir in cornstarch and water mixture to thicken the soup. Beat eggs and stir in the broth. Transfer into a serving bowl.
Slice crunchy pork and place on top of the noodles. Top with scallions.
Fry eggs in oil and season with MAGGI MAGIC SARAP®. Place on top of noodles. Serve with soup.