Peel and chop the sweet potatoes into small cubes. Put in a pan and cover with boiling water. Add a pinch of salt. Pop on a lid and simmer for 12-15 mins till soft when a knife is inserted.
Peel and grate the garlic and ginger and scrape into a bowl. Finely chop the chilli, flicking out the seeds and white bits for less heat. Add to the bowl with 2 tbsp each of honey, tamari, rice wine vinegar and 4 tbsp cold water. Whisk together, then set aside.
Rub each pork escalope with 1 tsp oil. Warm a frying or griddle pan over a high heat for 1 min, then carefully add the pork. Cook for 2 mins on each side till golden brown.
When the pork has cooked for 4 mins, pour in the ginger and honey sauce. Reduce the heat to low and cover. Leave to bubble and simmer for 10 mins to cook the pork through.
Slice the middle core out of the cabbage, then finely shred the leaves.
Drain the sweet potatoes and tip them back into the pan. Season with a pinch of salt and pepper. Mash till smooth. Cover to keep warm.
Heat a deep frying pan or wok for 1 min. Add in ½ tbsp oil. Throw in the shredded cabbage and stir fry for 2-3 mins till softened and beginning to char. Add in half the sesame seeds and some salt and pepper. Stir fry for another 1-2 mins so the cabbage is tender but still with some crunch.
Spoon the mash and greens onto 2 warm plates. Top with a pork escalope. Pour over the sauce from the frying pan. Scatter over the remaining sesame seeds to serve.