Steps

1. Finely chop the 150g of cabbage into 3-5mm wide strips.
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2. Place the thinly sliced cabbage in a bowl, sprinkle with 1/4 tsp salt, and massage it in. (Key Tip: Salting and massaging the cabbage beforehand prevents it from becoming mushy and improves its texture.)
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3. Let it sit for about 5 minutes to draw out moisture.
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4. In a separate bowl, combine 1 tbsp ketchup, 1 tbsp mayonnaise, 1/2 tsp sugar, and 1/3 tsp curry powder. Mix well to create the spicy aurora sauce.
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5. Squeeze the salted cabbage tightly by hand to remove as much water as possible.
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6. Finely chop the squeezed cabbage and add it to the bowl. (Key Tip: Salting and massaging the cabbage before chopping makes it less sticky and easier to work with.)
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7. Add the 150g of pork scraps, finely chopped, to the same bowl.
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8. Continue by adding 2 eggs and 2 tbsp all-purpose flour, along with a pinch of pepper. Beat the eggs and mix everything together until all ingredients are evenly incorporated.
   🕒 02:03
9. Lightly oil a frying pan and heat over medium heat.
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10. Once the pan is hot, scoop about 1 tablespoon of the mixture at a time and place it onto the frying pan, forming flat, round patties.
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11. Cook until the bottom is golden brown.
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12. Flip the patties over once the bottom is browned.
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13. Cover the pan and steam-fry over medium-low heat for 2.5 minutes.
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14. Once both sides are golden brown and the patties are cooked through, they are ready.
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15. Serve on a plate with the spicy aurora sauce on the side.
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