1/4 cup vegetable, canola, or grapeseed oil1 tsp. kosher salt, dividedStir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
Heat oil in a large high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4–5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3–4 minutes. Add cabbage and season with remaining 1/2 tsp. salt.
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