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Heat a large pot of salted water on high until boiling, and prepare an ice bath in a large bowl. Blanch the torn cabbage pieces, cooking them for no more than 30 seconds. Using a slotted spoon or tongs, remove from the water and plunge them in the ice bath until cool. Once cooled, drain well.
In the same pot of water, immerse the Chinese bacon for 30 seconds until softened (this makes the bacon easier to slice).
Heat a flat-bottomed skillet or wok over high heat. Once hot, add the oil and heat until just barely smoking. Add ginger, garlic, chiles, peppercorns, and bacon. Stir-fry until aromatic, about 30 seconds. Add the fava bean paste and cook until the oil becomes red, about 30 seconds. Add the drained cabbage leaves and toss quickly to prevent the aromatics from burning. Continue to cook on high heat until the leaves barely begin to wilt. Season with light soy sauce, sugar, and msg. Remove from the heat. Taste, adjust seasoning, toss again to thoroughly combine, and serve warm.