Step 1:

Cut the meat from the bone on the pork chops, cut the meat in half, and cut those halves into two thinner strips by cutting along the direction of the cutting board instead of towards it.

Step 2:

Put the strips of meat into a large plastic bag with salt, ginger, soy sauce, and garlic powder to your liking. (You will be leaving this bag, as airless as possible, in the fridge for the time the broth takes to cook).

Step 3:

For this, you will need either a large pot, a pressure cooker, or a crockpot. Take your pot and fill it with about 3 quarts of water, then add the pork bones and any strips of fat you may have trimmed off in the process of cutting up the pork. Either pressure cook it for 2 hours or simmer it on medium-low heat or on high in the crockpot for 5-6 hours. (Take the meat out of the fridge about 20 minutes prior to the finish of the broth.

Step 4:

Once your broth has finished cooking, you are going to want to run it through a calendar to get out any large chunks. After you have done that, add 2 servings of the beef stock and stir until dissolved.
 

Step 5:

Take a skillet or pan of your choice and drizzle a thin layer of sesame oil into the bottom of the pan. Heat it until ripping hot, and quickly put slices of the pork into the pan, and then quickly flip them after a crust has formed, do this with all the slices.

Step 6:

Add the noodles to the hot broth, and while you are waiting for them to cook, cut up the cilantro and green onions (be careful, the noodles overcook easily).

Step 7:

Add the green onion, cilantro, and meat to the pot with the noodles and broth. Then season to taste with salt and pepper.

Step 8:

Enjoy :)