Method:
1 Toss pork in the cornflour, shaking off any excess. Heat oil non stick frying pan over high heat until hot. Cook pork in batches for 2-3 minutes until evenly browned.
2 Combine the ketcap manis, plum sauce, tomato sauce, brown sugar, Chinese rice wine and mini caps in a saucepan over medium heat. Simmer for 5 minutes or until mini caps just tender. Add the pork and cook until tender.
3 Spoon the rice onto plates. Spoon over the pork and top with chilli.