thinly slice green onion on an angle
stem, seed and slice chile pepper into thin rounds
rinse and pat dry pork - slice into medallions 1/2 - 3/4" thick
In a large mixing bowl combine half the rice vinegar, soy sauce, brown sugar, sriracha to taste, ginger and garlic
Place pork in and toss to coat. Marinate at room temp at least 10 min
In a large mixing bowl combine remaining rice vinegar, sesame oil, half the green onions, 1/4 tsp of salt and a pinch of pepper.
add slaw mix to bowl toss to coat
heat 1 tsp olive oil in medium non stick pan over medium heat
add pork to hot pan and cook 3-4 min each side.
During last minute of cooking add reserved marinade to pan and flip pork until coated with a sticky glaze. (add 1 Tbs of water if too thick)
Plate and add slaw remaining green onions and chili pepper to taste