Method:
1 Preheat oven to 200°C fan-forced.
2 Combine sweet chilli, soy, sesame, rice wine, fish sauce, parsley, basil and pork in a bowl and set aside to marinate for 5 minutes.
3 Place sweet potato on a baking paper-lined oven tray, drizzle with oil and roast for 6-8 minutes or until golden and tender.
4 Heat a char-grill pan over medium heat, drain the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Rest for 5 minutes, then slice.
5 Arrange sweet potato, coconut and pork on a plate, top with parsley leaves and serve.