Remove the core of the cabbage and separate the leaves. Thinly slice the yuzu peel and juice the remaining yuzu, removing seeds.

Boil water in a pot and blanch the cabbage for 30 seconds to 1 minute. Cool in cold water, drain, and squeeze lightly to remove excess water. Cut into bite-sized pieces.

Using the same pot, bring water to a boil and reduce to low heat. Cook the pork slices two at a time until color changes and cooked through. Drain and cool. Cut into bite-sized pieces.