Shred the cabbage into strips and set aside for later

Slice the pork into chunks, keeping it to large pieces (I prefer to keep the pieces big as it keeps the pork tender)

Spray a deep frying pan with some cooking oil spray over a medium high heat

Add the pork in batches and brown on both sides until lightly golden, remove and set aside

Once all the pork is browned, reduce heat to medium and spray the pan with some more cooking oil spray, add the garlic cloves and fry just till they start to go a light golden, watch carefully, as you don't want them to burn

Then using the 360ml of chicken stock, add a little bit of the stock at a time to prevent the garlic from burning, reduce down around the garlic as you do, adding a little bit more until the garlic has really softened. Be patient with this stage!! It's important the garlic is cooked but not burnt. So watch that pan. It's also important you reduce all the stock down in stages

Add in the shredded cabbage, onion powder, garlic powder and the remaining chicken stock, season well with salt and black pepper, give a good toss in the pan, to distributue all the cooked garlic around the cabbage

Add lid and let it cook on medium for about 12-15 minutes, until the cabbage is lovely and softened and the stock is pretty much absorbed

Add in the pork into the pan with any juices that have been released and toss to combine

Stir in the cream cheese until melted and continue to heat until sauce the pork is cooked through and the sauce is creamy and coats everything

Season as needed with salt and black pepper and sprinkle with some fresh chopped parsley