Season the pork neck with salt, pepper, and ginger juice. Optionally, add 1/2 tbsp nut oil to retain moisture.

Shred the cabbage thinly and soak it in ice water for a crisp texture.

Heat a pan with a small amount of oil, then sauté 3 cloves of sliced garlic and 1 tbsp chopped green onion.

Add the marinated pork neck to the pan and sear until browned on the outside.

Once the pork is partially cooked, add soy sauce and mirin, then simmer until the sauce is absorbed.