Dombe meat and Dombe noodles are made using domestic pork.
For Dombe meat, front leg meat with a certain amount of fat is more delicious, but I chose back leg meat because I thought it would be greasy if I made noodles.
I only prepared 1/3 of the 1.3kg hind leg fat.

Put water in a pot and boil it with a tablespoon of soybean paste and bay leaves.

When the water boils, add the pork hind legs and cook for about 30 minutes.
When the meat is cooked, let it cool and cut into appropriate thicknesses.

I boiled the noodles, washed them, and prepared 2 servings.

I made a sauce to put on the noodles.
2 tablespoons of fish sauce, 2 tablespoons of red pepper powder, 1 teaspoon of sugar, 1 tablespoon of sesame salt, 2 tablespoon of chopped onion,
1 tablespoon chopped red pepper, half a tablespoon sesame oil, 1 cheongyang red pepper
I chopped up Cheongyang chili peppers and prepared them separately.

I adjusted the stock of the meat to 1L and boiled it with a spoonful of chicken stock.

I put noodles and broth in a noodle bowl and garnish with boiled pork, enoki mushroom, and seaweed.
I also sliced boiled pork and put it on a cutting board and prepared salt,
You can also add ssamjang or seasoned fish sauce.
I added the sauce and chopped Cheongyang red pepper prepared for the soup.