1. Heat the barbecue or griddle pan over medium heat. Season the pork cutlets with sea salt and freshly cracked pepper and cook the pork cutlets for approximately three minutes on each side or until cooked through. Allow the pork to rest covered on a clean plate with aluminium foil.
2. Heat a wok or non-stick fry pan with the vegetable oil and fry off the garlic for one minute. Add the green beans, carrot, cabbage and stir-fry for two minutes. Add the soy sauce and toss the ingredients until well combined and cook for a further two to three minutes or until the vegetables are tender.
3. Serve up your juicy pork cutlets over a bed of the Asian slaw.