In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.
Slice the pork chops into 1/4-inch-thick strips. Place the pork in a bowl, sprinkle with the cornstarch, and toss.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a plate.
Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.
Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes.