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Add your rice and water to a rice cooker and set to the white rice setting to cook.
Add the pork to a mixing bowl and add the chives, garlic, ginger, sesame oil, and salt and mix well.
To a casserole dish or heavy-bottomed pot, add a layer of cabbage leaves.
Take ¼ of your pork mixture and press it into the first layer of the cabbage.
Layer more leaves over the top and repeat until all the pork is used up, finishing with cabbage on top.
To the layered cabbage and pork, pour in the chicken stock, soy sauce, and black vinegar, then finish with a pinch of salt.
Cover and let bake in the oven at 230° for 40-45 minutes.
Remove the lid and take it out of the oven, letting it cool for about 5 minutes before slicing it.
Portion out your rice and slice into the cabbage bake like a lasagna