Cut the pork tenderloin into 2cm (0.8 in) cubes. Toss them in fish sauce and 1.5 tbsp of cornflour until they are evenly coated.

Transfer the pork cubes to a bowl with ½ cup of cornflour. Shake off any excess flour and set them aside.

Pour about 0.5 cm of neutral oil into a non-stick pan, heating over high until it’s hot enough that the pork sizzles on contact.

In batches, place the coated pork in the oil and let it cook for 1 minute undisturbed, then flip them over and cook for an additional 2 minutes.

Remove the pork from the pan and drain them on paper towels. Pour out excess oil and return the pan to medium heat.

Add sweet chilli sauce, lime juice, fish sauce, and garlic; allow to simmer for 2 minutes until it slightly thickens.

Quickly toss the crispy pork in the sauce to ensure every bite is evenly coated.

Serve immediately over jasmine rice while garnishing with fresh coriander and lime wedges.