Wash the Chinese cabbage and place it on a heatproof plate. Cover loosely with plastic wrap and microwave at 600W for 4 minutes until softened. Trim the hard stem and cut into thin strips.

Peel the carrot into ribbons using a peeler and slice the remaining carrot thinly.

Place pork on the cabbage leaf, season with salt and pepper, add melting cheese, carrot ribbons, and thinly sliced cabbage. Roll tightly from one end.

Place the rolled cabbage seam-side down on a heatproof plate, drizzle with cooking wine, cover loosely with plastic wrap, and microwave at 600W for 7 minutes.

In a separate heatproof container, combine ketchup, milk, butter, and a pinch of salt and pepper. Cover loosely and microwave at 600W for 30 seconds, then mix well.