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1
To prepare pork, add 3 Tbs orange juice, ponzu and 2 tsp soy sauce, orange zest, 2 tsp oil, cumin, coriander, and 1/2 tsp pepper to a 1-gallon plastic zipper lock bag and add pork. Press out air, seal, and marinate for at least 30 minutes up to overnight in the refrigerator.
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2
Preheat grill to medium-low (350 to 375u00b0F) and allow pork to sit at room temperature for 30 minutes. Remove pork from marinade and place at a 45-degree angle on an oiled grill, folding thinnest end of pork under itself for more even cooking.
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3
Close lid and grill on one side until browned, about 5 minutes. Turn to the next side by one-third and repeat process until each side is browned. Cook just until firm when pressed in the thickest section or an inserted thermometer reads 145u00b0F.
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4
Remove from grill and allow to rest 5 minutes. Slice at an angle into 1/2-inch thick pieces.
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5
Meanwhile, make salad by heating a large fry pan or wok on medium heat. Add 2 tsp oil and once it shimmers, add ginger and cook until fragrant, but not browned, about 30 seconds. Add carrots and stir-fry for 1 minute. Add cabbage and scallions and stir-fry until vegetables are tender, about 3 minutes. Add vinegar, sesame seeds, 1 Tbs orange juice, 1 Tbs soy sauce, and 1/4 tsp pepper and cook 1 minute. Stir in cilantro. Spoon salad onto plate and place pork slices on top.
