Spoon a bit of the braised gravy on the base of a plate. Create a bed of shredded cabbage at the edge of the braising liquid. Nestle the stuffed pepper next to the cabbage. With a serving spoon, nappe the crema over the pepper. Place a generous amount of queso fresco right over the crema and pepper. Next to the pork, on the cabbage, place a forkful of pickled onions, and a few cilantro leaves.