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1
Put the cabbage in a large bowl, toss with the salt and let stand, tossing occasionally, about 2 hours.
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2
Rinse the cabbage well, then drain and squeeze out the excess water with your hands.
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3
Transfer to a large clean bowl.
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4
Combine the garlic, serrano, ginger, fish sauce, vinegar and 2 tablespoons of water in a food processor and process until smooth.
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5
Pour over the cabbage, add the green onion and sesame seeds and toss to combine.
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6
Cover and let marinate at room temperature for at least 1 hour, stirring a few times.
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7
For the pork:
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8
Whisk together the cola, soy, vinegar, sesame oil, garlic, cilantro and black pepper in a large baking dish until combined.
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9
Add the pork steak and turn to coat.
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10
Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
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11
Heat the grill to high.
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12
Remove the pork steak from the marinade 30 minutes before grilling to take the chill off.
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13
Grill the steak until golden brown, charred on both sides, cooked to medium doneness, and an instant-read thermometer inserted into the center registers 150 degrees F, about 15 minutes.
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14
Remove from the grill to a cutting board and let rest, loosely tented with foil for 10 minutes.
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15
Cut against the grain into thin strips.
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16
Fill lettuce leaves with some of the pork, a drizzle of the sauce and top with the kimchi.
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17
Arrange on a serving platter and serve.
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18
For the sauce:
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19
Whisk all the ingredients together in a small bowl.
