Method: Hotplate or Wok

1. Place the pork strips into a large plastic bag along with the cornflour, rice flour, salt and chilli powder. Shake well to coat evenly.
   
   
2. Heat oil in a large wok over a medium high heat 3 - 4 mins (180⁰C).
   
   
3. Place the reserved mango liquid, brown sugar, fish sauce, sweet soy and vinegar in a small saucepan and bring to the boil. Boil rapidly for 5 minutes. Add the chopped mango and return to the heat for 2 - 3 minutes.
   
   
4. Cook the pork in 2 portions. Shallow fry pork for 3 - 4 minutes until golden brown, remove with a slotted spoon and drain on absorbent paper. Repeat with remaining pork. Keep warm.
   
   
5. Place the crispy pork strips into a large bowl and pour over the jungle sauce and toss well. Serve hot with steamed Asian greens and steamed rice.