From my point of view, it seems to be a good idea to place the pork in the pot in two stages, namely pork for 'soup stock' first and pork for 'tasting' next.
(個人的な見地からではあるが)豚肉を｢出汁取り用｣｢味わい用｣と分けて、投入するのも良いかもしれない。