In a wok, heat oil over high heat.
Add shallots and cook for 2 minutes.
Add pork legs (including the juices in the cans).
Turn heat into medium. Add the cabbage and cook for 10 minutes.
Add sotanghon, soy sauce and white pepper. Mix ingredients thoroughly.
Add 200 ml water. Continue to cook until there is no liquid left.
Serve and enjoy!
Inspired by The Domestic Goddess Wannabe