For the sauce, dissolve sugar in the Worcestershire sauce. Whisk together with remaining ingredients.
Shell and devein prawns, leaving tails intact. Prepare three bowls for crumbing – flour, eggs and breadcrumbs.
Season the prawns, then dust them in flour. Shake off excess, then dip in egg. Return to the flour, then dip in egg again before finishing with a coating of breadcrumbs.
Make a few cuts into the pork between the meat and fat, but not too deep. This will prevent the cutlet from curling up when frying. Tenderise pork with a meat mallet, then re-form to its original shape.
Season pork, then dust in flour. Shake off excess, dip in egg mix, then coat well in panko breadcrumbs.
Heat oil in a wok or deep saucepan to 180°C. Check temperature by dropping in a breadcrumb: if it rises to the surface right after it’s dropped, it’s ready.
Gently place the crumbed prawns in oil and deep-fry for about 2-3 minutes, until golden brown. Drain on paper towel. Scoop out any breadcrumbs to keep the oil clean and allow oil to return to 180°C before continuing to fry.
Fry the crumbed pork until golden and crispy, about 6-8 minutes, turning once or twice during cooking. Drain on paper towel.
Cut the fried pork into 1 – 1.5cm slices.
To serve: Fill the base of four bowls with freshly steamed rice. Place an equal amount of pork to one side of each bowl. On the other side, place a handful of shredded cabbage, arrange prawns on top and add a wedge of lemon. Spoon the sauce over the pork and serve immediately.