Steps

1. In a bowl, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Sugar 1 tsp, Grated Garlic 1 tsp, and Grated Ginger 1 tsp.
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2. Shred Cabbage 300g.
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3. Place the shredded cabbage in a microwave-safe container, cover with plastic wrap, and heat for 3 minutes at 600W.
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4. Rinse the heated cabbage under cold water, let it cool, and then thoroughly squeeze out the moisture.
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5. Add Salt and Pepper 1/3 tsp to the squeezed cabbage and mix well.
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6. Use Pork Loin Slices 6. If the slices are thick, lightly pound them to flatten.
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7. Take the seasoned cabbage, form it into a log, and place it at the edge of a flattened pork slice.
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8. Tightly roll the cabbage with the pork.
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9. Lightly coat the surface of the finished rolls with All-purpose Flour.
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10. Heat Vegetable Oil in a frying pan and place the pork-wrapped cabbage rolls seam-side down.
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11. Once the seam is sealed, roll the cabbage rolls and pan-fry until browned on all sides.
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12. Reduce heat to low, add Water 1 tbsp, cover with a lid, and steam for a few minutes.
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13. Once the pork is cooked through, remove any scum that rises to the surface.
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14. Briefly stir the prepared sauce again and pour it into the frying pan.
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15. Over medium-high heat, coat the pork rolls with the sauce, being careful not to burn it.
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16. When the sauce has coated everything and thickened, turn off the heat. Cut into bite-sized pieces and serve on a plate. [The Key Tip!] Shredding and microwaving the cabbage reduces its volume, making it easier to roll with pork. Pre-cooking also shortens the frying time and helps maintain a crisp texture.
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17. Drizzle any remaining sauce from the pan over the plated pork-wrapped cabbage rolls.
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