Cut pork across the grain into 1/4 inch slices and then in to bite sized pieces.
Stir together vinegar, salt, soy sauce, and sugar in a small bowl.
Stir together water and cornstarch in another small bowl.
Rinse cabbage in a large colander and cover colander in order for some moisture to remain on the cabbage.
Heat sesame oil in a wok or 12-inch nonstick skillet over high heat until hot and then add pork. Cook while stirring until pork begins to brown but still pink in center. Transfer pork and any juices to a plate. Do not clean the wok/skillet.
Heat vegetable oil in wok/skillet over moderately high heat until hot. Stir fry garlic and ginger for 30 seconds. Add half of the cabbage and stir fry over high heat until cabbage is wilted, about 2 to 3 minutes. Stir in remaining cabbage and the soy sauce mixture, cover and cook, but stir occasionally, until all of the cabbage is tender, about 4 to 5 minutes.
Add pork and the pork juices and bring to a boil. Stir cornstarch mixture and pour mixture in to the skillet and boil, while stirring, until sauce is slightly thickened, about 1 minute. Stir in the salt and spoon on to beds of rice. Sprinkle with cilantro and serve.
By Deeli from Richland, WA
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