Step 1

Combine the palm sugar, tomato sauce, vinegar, Worcestershire sauce, chilli and water in a small saucepan over low heat. Simmer, stirring occasionally, until the sugar melts. Remove from heat.

Step 2

Heat oil in a deep fryer or large, deep saucepan over high heat. Place pork in a shallow bowl. Add egg and toss to coat. Place the potato flour in a separate bowl. Add the pork and toss to coat, shaking off any excess. Carefully cook pork, in batches, for 3-4 mins or until crisp and golden. Transfer to a plate lined with paper towel.

Step 3

Heat the extra 1 tablespoon oil in a wok over high heat. Add the onion, capsicum and ginger. Stir-fry for 2-3 mins or until softened slightly. Add the palm sugar mixture, pork and mandarin segments and toss to combine. Simmer for 2-3 mins or until well coated. Top with spring onion and serve with rice.