Heat the groundnut oil in a large wok and flash fry the pork for 1-2 minutes stirring and tossing frequently. Remove from the wok onto a plate and set to one side. Place the carrot and cabbage in a large saucepan or casserole dish and cover with the chicken stock.
Bring to a simmer over a moderate heat, then cover and lower to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the cabbage is soft. Remove from the heat and stir through the pork. Adjust the seasoning to taste using pepper, rice wine vinegar and the soy sauce. Spoon onto serving plates and serve with chopsticks if desired.
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