Add all the sauce ingredients into a large saucepan and simmer for a few minutes until it turns sticky. Use a bigger saucepan as you will add the pork to it later.

Pop the pork into a bowl, add the fish sauce, then add in 1 tbsp of the cornflour and stir until it’s coated. This will help the next layer cling on.

Add the remaining cornflour and coat each piece, if you squeeze it then it will help each piece get crispier.

Heat a good amount of oil in a large frying pan over a medium to high heat. Once the oil is hot, shallow fry the pork for a few minutes on each side, until it’s golden and crisp. You may need to cook this in batches.

Once it’s golden and crisp, remove it from the pan and onto kitchen paper.

Tip the crispy pork into the sticky sauce and stir to coat. Serve it over rice and finish with some sliced spring onion, a lime wedge, and a sprinkle of thai basil if you like.