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You can use a 1-pound or so pork loin, cut it into 4 pieces, then pound the pieces until they are a little less than 1/2 inch thick. For the tastiest and juiciest results, use the best pork you can find with some fat on it and don’t overcook it. Some people crisp the cabbage in a bowl of ice water before serving; if you do, make sure to drain and dry it well.