1. Cut the pork into 1/4 inch (6 mm) thick slices and combine with 2 tablespoons (30 ml) of soy sauce in a large bowl.

2. Heat 2 tablespoons (30g) of butter in a large skillet over medium-high heat (400°F/200°C) and sear the pork in batches until browned on both sides.

3. Season the pork with salt and pepper to taste.

4. Pour in 1 cup (240 ml) of water and 1 cup (240 ml) of beef broth, and let the mixture simmer for 5 minutes.

5. In a small bowl, whisk together 1/2 cup (120 ml) of heavy cream and 2 tablespoons (30g) of all-purpose flour. Stir the cream mixture into the sauce and continue to simmer for an additional 5 minutes.

6. Add 1 tablespoon (15 ml) of soy sauce to the sauce and stir to combine.

7. Blend in 1/2 cup (120g) of crumbled noble cheese until melted and smooth. Let the sauce come to a boil, then reduce the heat to low (300°F/150°C).

8. To garnish, coarsely chop 1/2 cup (60g) of walnuts and sprinkle them over the dish. Serve with steamed rice and a mixed green salad.