This came out so tender that it was difficult to grab with chopsticks! Easy to make with no hard work involved! The only thing it takes is time. The trick is to cook the pork at a low temperature. Men who love hearty food will love this!
Rub salt into the surface of the pork block as thoroughly as possible. Let it sit in the refrigerator from 1 hour up to 1 day.
Since it will release some moisture, throw that away. Rinse off the excess salt and dry the excess moisture well.
Since simmering the pork will make it extremely soft, wrap it with a string. Just wrap it around and around with no particular technique.
Pan-fry the pork block in a frying pan until the surfaces are browned. Use high heat, and it's okay if the surface gets somewhat crispy.
Boil the chicken soup stock in a pot. When it's boiling, drop in the pork block and boil.
You can also use water + instant chicken soup stock granules. Fill the pot with enough water to cover the pork, put in the pork, leek, and ginger, and turn on the heat.
Important!!!! Simmer the meat on low from the beginning all the way to the end. The heat should be low enough that the soup stock is barely bubbling. Just "bubble........bubble........." If you raise the heat, the meat will become tough.
Let it simmer for about 3 hours, and it will be soft and tender. After 1 hour, it will be cooked through.
Remove from the pot. Since it's going to be very hot, please be careful. This will be difficult to do if you didn't wrap the pork with a string.
If you slice it right away, the fat will drip out and it will all fall apart, so let it cool for a short time.
Slicing it is also difficult since it's so soft. It will be impossible to slice it very thinly.
At this point, you can coat it in soy sauce, mustard, yakiniku bbq sauce, etc. and eat it with rice. It's perfect as a ramen topping.
Here's a recipe for Salt-Flavored Soup Ramen. Recipe ID: 2067998.
Story Behind this Recipe
I made this simmered pork topping at the same time as I was making ramen. I didn't think that it would become this tender. It was so tender that when I was eating my ramen and grabbed the pork with my chopsticks, it fell right apart. I ate it with salty ramen this time so I didn't add any flavors, and it was plenty delicious.
The least I can say is that when you're simmering the meat, don't let it come to a boil. Also, rubbing it with salt in the beginning releases flavor and increases the taste. If you simmer this in a soy sauce dashi, it will become very similar to a professional ramen shop's taste.