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1
Before starting, leave the pork at room temperature for about 20 minutes.
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2
Put the pork in a pan then pour water just enough to cover the pork. Bring it to a boil then keep boiling for about 5 minutes then drain and discard the liquid.
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3
Pour 5 cups of water in a pot then add 1/3 cup of awamori. Add the pork then bring it to a boil. Once it boils, reduce the heat to low then simmer for at least an hour or until the pork becomes tender.
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4
Remove the pork and reserve the broth which will be used later. Slice the pork into several large pieces.
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5
Place the pork slices in a pot then add 1/2 cup of the reserved pork broth, 3 tablespoons of brown sugar, and 3 tablespoons of soysauce. Cook for 20 minutes using medium-low heat. Turn off the heat then set aside the pork.
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6
In a pot, pour 2 cups of the reserved pork broth then add 2 cups of dashi stock. Bring it to a boil then add 1 tablespoon of soy sauce and adjust taste with salt. This will be the soup for the soba.
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7
Cook the soba noodles according to the package's instruction.
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8
Drain the soba noodles then transfer it to a large serving bowl. Pour the soup then add a piece of fishcake and a slice or two of the braised pork. Add some red pickled ginger and chopped green onions as toppings. Serve while hot.
