Stir-Fried Sweet Potato Noodles with Pork Belly, Black Pepper, and Red Cabbage

There is no Filipino party without pancit, great trays of it on the table, sturdy enough to sit out all day and still be delicious on the fifth helping. Everyone has their favorite kind of noodle, and some dishes mix two at once, for a tangle of textures: miki (egg), canton (wheat), sotanghon (mung bean starch—see Chicken Sotanghon Soup), and bihon, rice noodles so skinny they’re also known as rice sticks. I like to substitute bihon camote, which are made