Slice the pointed cabbage into fine strips. Heat the sesame oil in a saucepan and briefly toast the ham cubes in it. Add the coarsely chopped onion and the herb lard. Fry, stirring constantly, until the onions are translucent. Add the pointed cabbage and cook for about 5 minutes. Top up with the chicken stock and cook for another 5 minutes. Season with pepper and salt.
Divide the pork fillet into large pieces and fry in a pan with a little sesame oil. Season with Chinese spices when turning.
In the meantime, put the cabbage in a casserole dish that has been rubbed with garlic oil and mix in the fried pork fillets. Sprinkle with the herbs and spread the sour cream on top.
Baked in a preheated oven at 200 ° C for about 25 minutes.