Preheat the oven to 375 degrees F (190 degrees C). Season pork with 3 1/2 teaspoons garlic powder, 2 1/2 teaspoons ground ginger, and salt in a large bowl; mix until combined.
Heat oil in a large skillet over medium-high. Add pork mixture; cook, stirring occasionally to crumble pork, until browned, about 5 minutes. Add 6 tablespoons of both soy sauce and 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 prepared baking dish and brush with melted butter. Repeat twice and then place half of the pork mixture on top (2 cups) 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. Then make diagonal cuts, about 1 to 1 1/2 inches apart, to create diamond shapes, being sure to cut all the way through.
Bake in the preheated oven until puffed and golden brown, 30 to 35 minutes. Let stand for 10 minutes.
Meanwhile, stir together apricot jam, water, chili powder, and remaining 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground ginger until combined. Drizzle half of the sauce over the casserole and serve with remaining sauce on the side. Recipe developed by Jasmine Smith
