Directions

1. Trim the pork of any silver-skin and excess fat, and cut on the diagonal into 1/2 inch-thick medallions.

2. In a small measuring cup, whisk together the soy sauce, 2 Tbsp of the rice vinegar, 2 Tbsp of the brown sugar, the garlic, ginger, 1/2 Tbsp of sesame oil, and 2 tsp of the Chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.

3. Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbsp of the canola oil, 1 tsp salt, and the remaining 2 Tbsp rice vinegar, 1 Tbsp brown sugar, 1/2 Tbsp sesame oil, and 1 tsp Chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.

4. Heat 2 Tbsp of the canola oil in a 12-inch, heavy-based skillet over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cook through (slice into a piece to check), about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (fif the drippings on the bottom of the pan look like they may bur, wash the pan). Return the pan to medium-high heat. Add the remaining 2 Tbsp canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.