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Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and chilli flakes for 5 minutes until soft.
Move the onion to the side of the pan and increase the heat. Add the pork strips and fry until browned all over – keep stirring the onion to prevent it catching.
Add the marmalade and 80–100 ml (scant ½ cup) water and stir to create a sauce; bring to a steady simmer.
Add the greens, cover and cook for 2–3 minutes until the greens are wilted and the pork is tender and sticky.