1) Slice the pork tenderloin into bite-size pieces. Season the pork with some freshly ground pepper, the fish sauce and a pinch of salt.

2) Stir the pork well and cover it with some cling film. Place it in the fridge for half an hour to marinate.

3) Peel the garlic cloves and chop them up finely. Add it to a bowl and sprinkle with the tapioca flour or corn starch. Shake or stir it well. Then pour the garlic in a sieve and shake off any excess flour.

4) Pour the frying oil in a shallow heavy pan or wok and place this over medium heat until warm. Then add a tiny bit of the garlic to check whether it is warm enough. The garlic should start to sizzle right away. If the oil is too hot, the garlic will burn and become bitter.

5) Fry the garlic until it is lightly golden brown and crunchy. Then remove the fried garlic with a slotted spoon and leave it to drain on some kitchen paper.

6) Turn the heat up so the oil is very hot to fry the pork. Carefully add it to the hot oil using a slotted spoon. Quickly fry the sliced pork until brown and cooked through. This will only take about 2 to 3 minutes depending on the thickness of the slices.

7) Remove the fried pork and let it drain on some kitchen paper as well. Then transfer the pork onto plates. Crumble the fried garlic and sprinkle it generously on top of the pork. Serve with a light chili dipping sauce.