Cut the pork shoulder into bite-size pieces then transfer into a food processor. Season it with salt, soy sauce, oyster sauce, garlic powder, some finely ground white pepper, and some crushed ice. When the machine is running, it will create a lot of heat, adding ice will make sure your meat stays fresh and cold.
Use the on and off button to blend for a couple of minutes. set it aside.
Bring a pot of water to a boil then blanch the cabbage stems for about 1 minute. Set them aside and let them cool.
Flatten the stem on a cutting board. Cut it with a 45-degree angle into thin slices.
Take a little bit of the pork filling and put it on the cabbage stem slices. Simply wrap it around. It is completely fine to leave both ends open.
Line the cabbage into circles on the plate to create a big flower. Decorate the flower with some goji berry so it adds a sense of ceremony.
Fill a steamer pot with lots of water and bring it to a boil. Steam the cabbage roll on high heat for 10 minutes.
Take the cabbage roll out. There will be lots of liquid inside the plate. we will use that to make gravy.
In a saucepot. Drizzle in 2 tsp of oil. Add minced garlic, diced cilantro. Stir until fragrant. Add soy sauce, oyster sauce, some white pepper, and sugar. Pour in the steaming liquid from the plate. Bring it to a simmer. Thicken it with some cornstarch water.
Pour the gravy on top of the cabbage roll.