Cut the cabbage into thin strips and transfer to a bowl of cold water. Drain and set aside.

Cut some nicks in the tendon section of the pork with a knife. Use a meat pounder to lightly pound the meat and then season with salt and pepper.

Dip the meat first in flour, followed by beaten egg, and lastly coat with panko. Deep-fry in 170℃ oil until golden brown.

Arrange the cabbage on a plate. Slice the pork and place on the cabbage. Optionally garnish with spicy mustard.