This is a great recipe, flavorful and filling. I used Siracha Chili Sauce and got a nice kick out of the sauce. I have been making this recipe for several years now. The flavor reminds me of Chinese Twice Cooked Pork. I make this at least once a month, and my husband loves it, too.
We really liked this. I had a little less than 1.5 lbs of cabbage, so I bought 3/4 lb pork tenderloin but kept all the amounts of the other ingredients the same. It had quite a bit of kick - whoever complained it didn't have flavor must not have used Sriracha sauce. Cooking time for both the meat and the cabbage was a little longer than 2 minutes each to get the meat browned and start to get the cabbage going. I used a wok on close to high heat. Served with brown jasmine rice and vegetable egg rolls from Trader Joes.
Did not like the flavors. Definitely would not have used so much cabbage. This is not something we would ever make again.
This had some spice but lacked some flavor. I tried adding a little more soy sauce but that didn't seem to help much. Could be tweaked for success but probably not going to make it again.
Delicious! Reminiscient of Chinese twice-barbequed pork. We used Korean bean paste to kick up the heat.