Ingredients

• vegetable oil
• for deep frying
• 100g/3½oz plain flour
• salt and freshly ground black pepper
• 75ml/2½fl oz sparkling mineral water
• 100g/3½oz pork fillet
• cut into strips
• 1 tbsp clear honey
• 1 ½ tbsp tomato ketchup
• ½ lemon
• juice only
• 1 tomato
• chopped
• ½ mango
• chopped
• 2 tbsp coriander
• chopped
• vegetable oil for deep frying
• ½ yam
• peeled
• salt

Directions

• Half fill a heavy-bottomed saucepan of sunflower oil and heat until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
• For the sweet and sour pork
• place the flour
• salt and freshly ground black pepper into a large bowl and gradually add the sparkling water while whisking. Whisk the ingredients until the mixture is the consistency of single cream.
• Dip the pork strips in the batter and gently shake off the excess mixture.
• Add the pork strips in batches of two or three to the hot vegetable oil. Cook for three minutes or until golden-brown and cooked through. Remove the strips from the oil with a slotted spoon and drain on kitchen paper.
• Heat a separate saucepan and add the honey
• ketchup
• lemon juice
• tomato and mango and cook for two minutes while stirring
• until combined and warmed through. Pour the mixture over the pork and stir in the chopped coriander.
• For the yam chips
• reheat the saucepan filled with sunflower oil until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can ve dangerous. Do not leave unattended). 7. Slice the yam into thin strips using a mandolin. Rinse the strips under cold water and pat dry with kitchen paper.
• Add the strips to the hot oil and cook for five minutes or until golden-brown and cooked through. Remove the strips from the oil with a slotted spoon and drain on kitchen paper. Season with salt
• to taste.
• To serve
• place the pork onto a clean plate and arrange the yam chips alongside.