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Toss pork with fish sauce and 1.5 tbsp cornflour, then coat in ½ cup cornflour, shake off excess.
Cook in 2 batches for 3 min until golden, remove from oil.
Simmer sauce 3 min, toss to coat pork, serve.
Toss the pork with the fish sauce, then the 1 ½ tbsp cornflour.
Crispy coating - Sprinkle over the ½ cup of cornflour and toss with fingers to coat each piece, separating pieces stuck together.
Heat 0.5 cm / 0.2" oil in a non-stick pan or large pot over high heat.
Spread half the pork in the oil. Cook for 1 minute undisturbed until golden.
Flip then cook for another 2 minutes (3 minutes in total, including time it takes to flip) or until golden and crisp.
Remove with a slotted spoon onto a paper towel-lined tray to drain.
Pour out all the oil, return the pan to medium heat.
Add the Sauce ingredients, stir and let it simmer for 2 minutes until it thickens into a syrupy consistency.
Add pork, toss quickly to coat.
Serve immediately over rice, sprinkled with a little coriander and a lime wedge.