Season pork with salt, pepper and five spice. Mix well and roll into ball. Preheat BBQ with a cast iron skillet on the grill and add canola oil. Place pork patty into hot grill and press drown with a spatula cook for 4 minutes until seared and flip. Cook for another four minutes add cheese, safely move cast iron off direct heat and allow cheese to melt.
In a bowl mix salt, garlic, ginger, lime juice, sesame oil and rice vinegar. Use a whisk to mix and add honey. Add all sliced vegetables and cilantro and mix together. Let sit in bowl for four to five minutes to lightly pickle the vegetables. In a small bowl, mix your mayonnaise, sriracha and honey and then spread on the inside of your top bun. Place iceberg lettuce leaf on bottom of bun, cheesy pork patty on top, then top with pickled slaw.
Wasabi potato salad:
Wrap two russet potatoes in foil and stab with a fork. Let roast on indirect heat for about an hour until fork tender.
Remove from grill cut into 1/4 pieces and let cool. In a bowl mix all the vegetables. Add mayo, sour cream and wasabi. Mix well. Season with salt and top with sesame seeds.