2) Deglaze the pan with rice wine vinegar, and then stir in the honey and soy and cook until just heated through. Remove from the heat and season with pepper, to taste. Transfer to a bowl and let cool to room temperature.
For the pork cutlet:
3) Heat the griddle to high. Brush the cutlets with oil on both sides and season with salt and pepper. Cook until golden brown on both sides, and just cooked through, brushing with some of the glaze, about 3 minutes per side. Remove to a platter, brush with more of the glaze and garnish with spring onions.