In a small bowl, mix together the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and chili flakes to make a marinade.

Place the pork slices in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the meat. Refrigerate for at least 1 hour, or overnight for best results.

Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, allowing any excess to drip off, and grill for 2-3 minutes per side, or until cooked through.

Meanwhile, blanch the bean sprouts in boiling water for 1-2 minutes, then drain and rinse with cold water.

In a large bowl, combine the grilled pork, blanched bean sprouts, cilantro, and green onions.

Serve the salad chilled, garnished with extra cilantro and green onions if desired.