Toss cracked black pepper, lemon pepper, crushed garlic, ground coriander seed, tamarind paste and salt into a mortar and pestle and mix, add tiny amounts of water until it becomes a spreadable paste.
Spread paste over both sides of the pork rib eye fillets, cover and let stand for about 2 hours at room temperature.
Mix chopped chilli, lime juice and coriander in a small container and let stand.
Toss salad greens, carrot onion and dry noodles and top with the dressing.
Heat the oil in a suitable pan and fry fillets for about 3min of each side, remove from heat and cover. Let stand for a minute or two while you plate up the salad and serve. Top each fillet with about a tsp of the mix from the bottom of the pan, it's quite spicy so regulate the amount to your taste.