Step 1

Heat water in a large wok or pan and bring it to a boil. Drop the pork pieces into the water and bring them to a simmer. Simmer for 10 minutes, drain well, and put aside.

Step 2

While the pork is simmering, in a bowl mix the soy sauce, Shaoxing wine, sugar, and five-spice powder. Set aside.

Step 3

Wipe down the wok or large pan, then inside heat 1 tablespoon of vegetable oil to medium-high heat. Add two cloves of garlic, ginger slices, green onions, and pork. Let the pork begin to brown and then add the soy sauce and five-spice mixture to the wok. Combine well and then add the water.

Step 4

Turn the heat down low and cover. Cook for one hour, until the pork is tender.

Step 5

If the sauce is runny, mix the cornstarch with one tablespoon of water and then add it to the pork mixture to thicken.

Step 6

While the pork mixture is cooking, in another large pan, heat the remaining 1 tablespoon of vegetable oil to medium heat and add one clove of garlic. Then add the cabbage leaves. As they begin to wilt, add the oyster sauce and carefully stir. Cook for 3 to 5 minutes.

Step 7

Serve cabbage and pork with rice.