Cut 200g of cabbage into strips 3mm wide and 3cm long. Unfold the 150g of pork into slices no thicker than 2mm, cut them 2cm wide, and separate any overlapping pieces. Wash hands, the knife, and the cutting board after contact with raw meat, and keep finishing utensils separate.
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Photos are optional. You cannot determine whether the center is cooked through based on photos alone.