Cut the cabbage into bite-sized pieces and thinly slice the onion.

Season the pork with a pinch of salt and pepper.

Heat salad oil in a pot over medium heat, add the pork, and stir-fry until the color changes.

Add the onion and stir-fry until coated with oil, then add water. Bring to a boil, skim off any foam, and add the cabbage. Cover and simmer on low heat for 7–8 minutes.

Turn off the heat, add curry roux and ketchup, and stir until dissolved. Heat on low for 2 minutes, stirring occasionally.