Cut out the sinew of the meat if using pork shoulder. If you are using filet slice into 1cm wide strips and, beat out lightly. Season with salt and pepper and coat with the flour, beaten egg and panko. Deep-fry the pork in 180°C oil until crispy. After frying cut the pork into 1 cm wide slices. Cut the cabbage into rough julienne. Break the eggs into a bowl.