Cut the pork into small pieces about 1 cm, heat a pot with a little water, and add the pork.
Add soy sauce and sake, then cook down the liquid. There's no need to skim off the scum on the surface. Meanwhile, chop the scallion.
Keep boiling until the liquid is gone.
Cook the udon noodles. Drain the water, and serve in a bowl.
Put the pork and a handful of scallion on top. Mix well as you eat.
Story Behind this Recipe
I thought this was my grandmother's recipe, but it was actually created by my grandfather, who wanted to recreate Zhajiangmian he had in Shanghai. But I don't know where the zhajingmian element plays in this dish..
Use pork belly or fatty cuts of meat. I use Kujo leek, but normal scallions are fine. If using normal ones, chop into small pieces.