Preheat oven to 375 degrees F (190 degrees C)

Season pork with 3 ½ teaspoons garlic powder, 2 ½ teaspoons ground ginger, and salt in a large bowl; mix until combined

Heat oil in a large skillet over medium-high heat

Add pork mixture and cook, stirring occasionally to crumble, until browned, about 5 minutes

Add 6 tablespoons soy sauce and 6 tablespoons rice vinegar; cook, stirring occasionally, until sauce is reduced to 2 tablespoons, about 3 minutes

Add cabbage, carrots, and scallions; cook, stirring often, until cabbage begins to wilt, about 1 minute

Remove from heat and set aside

Lightly grease a 9x13-inch baking dish with melted butter

Place about 5 sheets of phyllo in the bottom of the baking dish and brush with melted butter

Repeat layering twice, then place half of the pork mixture (2 cups) on top and spread evenly to the edges

Top with 5 more sheets of phyllo and coat lightly with butter

Repeat once more and top with remaining pork mixture (2 cups), spreading evenly over the top

Top with remaining phyllo (about 8 to 10 sheets) and pour over remaining melted butter

Use a knife to make 3 cuts lengthwise all the way down to the bottom of the pan

Make diagonal cuts about 1 to 1 ½ inches apart to create diamond shapes, cutting all the way through

Bake in preheated oven until puffed and golden brown, 30 to 35 minutes

Let stand for 10 minutes

Stir together apricot jam, water, chili powder, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, ½ teaspoon garlic powder, and ½ teaspoon ground ginger

Drizzle half of the sauce over the casserole and serve with remaining sauce on the side