The present invention relates to a cooking method for a boiled pork cheek meat slice for a rice soup, capable of preparing a boiled pork cheek meat slice for a rice soup which can be thinly sliced for a rice soup without easy breaking by going through a freeze-aging process after adding a specific mixture to a port cheek meat to boil the same. The existing boiled meat slice for a rice soup uses a tough shoulder meat, and a soft lean meat part replaced therewith has a problem of being easily broken in a boiling and cutting process. To this end, the cooking method of the present invention comprises: an ingredient mixing process (S1) of adding a mixture including clove, Illicium verum, licorice, cinnamon, bay tree, and soybean paste to a pork cheek meat； a boiled meat slice process (S2) of inputting a mixed ingredient in boiling water to soil the same for a predetermined time； a surface strengthening process (S3) of picking the boiled pork cheek meat slice, cooling the same in cold water, and applying chocolate on a surface thereof； a freeze-aging process (S4) of storing the pork cheek meat applied with the chocolate in a freezer for a predetermined time； a hot water washing process (S5) of washing chocolate liquid cured on a surface of the freeze-aged pork cheek meat at hot water of 40 to 60°；C； and a boiled pork cheek meat preparing process (S6) of thinly slicing the washed pork cheek meat. The processes are sequentially performed. Therefore, according to the present invention, a pork cheek meat can be thinly sliced for a rice soup without easy breaking by going through a freeze-aging process after adding a specific mixture to the port cheek meat to boil the same.COPYRIGHT KIPO 2020본 발명은 돼지 볼살에 특정한 혼합물을 부가하여 삶아낸 후, 냉동숙성공정을 거쳐 국밥용으로 잘 부서지지 않고 얇게 저밀수 있는 국밥용 돼지 볼살 수육을 만들 수 있는 국밥용 돼지 볼살 수육 조리법에 관한 것이다. 종래의 국밥용 수육은 질긴 앞다리살을 사용하였으며, 이를 대체하는 부드러운 살코기 부위는 삶고 자르는 과정에서 잘부서지는 문제점이 있는 바, 이를 개선하기 위해 본 발명에서는 돼지 볼살에 정향, 팔각회향, 감초, 계피, 월계수, 된장을 포함하는 혼합물을 첨가하는 재료혼합공정(S1)； 상기 혼합된
