Before cooking: Wrap the cabbage leaves in plastic wrap and put in the freezer. (I put them in the 'quick freeze' compartment 4 hours before cooking.)
Put the frozen cabbage leaves wrap and all in the microwave, and microwave for 3 minutes. Let cool down a bit, and cut up.
Cut the pork into 5 cm long pieces, and combine with the ● ingredients.
Layer the cabbage alternating with the pork in a pot.
Pour the ● ingredients over the stacked layers, and cook over low-medium heat.
Scoop up the sauce from the bottom and pour it over the top occasionally to ensure the flavors are distributed evenly.
When the cabbage is soft and the pork is cooked through, it's done.
Story Behind this Recipe
There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.
By freezing the cabbage, the fibers get broken down and become very soft when cooked. If you don't have the time you can skip this step though! Use this trick when you need soft cabbage leaves for cabbage rolls and so on.