Cut 300g pork shoulder into bite-sized pieces. You can use other cuts like pork belly or hind leg as preferred.

Prepare 10 cabbage leaves, as they shrink significantly when cooked. Chop them into manageable pieces.

Slice 1/2 onion, 1/2 green onion, 1 green chili, and 1 red chili into bite-sized pieces.

Mix 2 tbsp chili powder, 4 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp cooking wine, 1/2 tbsp sugar, 1 tbsp sesame oil, and 1/2 tbsp sesame seeds to create the seasoning sauce.

Heat oil in a pan and add the pork. Stir-fry with 1 tbsp minced garlic, 2 pinches of salt, and 2 pinches of pepper until the pork is cooked through.

Add green onion, onion, and cabbage to the pan. Pour in the seasoning sauce and stir-fry until the vegetables soften and release their juices.

Add green chili and red chili, stir well, and cook briefly until everything is evenly mixed and heated through.