Cut the pork into thin slices and marinate for 30 minutes.
Rinse the pickled cabbage and cut into 3-cm (1 -in) pieces.
Remove the peanut skins.
Fry the peanuts with 4 tablespoons of oil over a low heat for about 5 minutes until golden brown.
Take care they do not burn.
Deep-fry the pork for 30 seconds and drain well.
Heat 1 tablespoon of oil in a frying-pan and fry the garlic for 15 seconds.
Then add the pork, pickled cabbage and sugar and stir-fry for another 30 seconds.
Add the peanuts and then the soy sauce to the edge of the pan, mix well and serve, sprinkled with sesame oil.