Combine marinade ingredients and add pork, tossing to coat.
Cover and refrigerate for a minimum of 20 minutes.
Preheat a barbecue flat plate. Drain cutlets from marinade and cook for 5-6 minutes each side depending on thickness until just cooked through.
Baste with some of the marinade whilst cooking. Don’t have gas too high, as the marinade will burn. Allow to sit covered for 5 minutes and transfer remaining marinade into a small pot and heat until boiling.
Toss together cabbage, spring onions, chilli, vinegar, oil and salt.
Add noodles just prior to serving.
Serve pork cutlets with heated marinade, salad and sprinkled with sesame seeds.
4 CUPS SHREDDED GREEN CABBAGE
3 SPRING ONIONS, FINELY SLICED
1 RED CHILLI, SLICED (OPTIONAL)
1 TBSP APPLE CIDER VINEGAR
1 TSP SESAME OIL
100G FRIED NOODLES
TOASTED SESAME SEEDS, FOR SERVING