Method:
1 Pour oil into wok until one-quarter full. Heat over high heat until hot.
2 Place pork fillet onto a board, cover with wrap. Using a flat meat mallet, pound pork until 1cm thick. Whisk egg white lightly with cornflour and salt and pepper until cornflour is dissolved.
3 Coat pork in cornflour mixture then deep fry 3 minutes until golden. Drain on paper towel. Thinly slice.
4 Combine coriander, parsley, chives, mint, chilli and kaffir lime leaves in a bowl. Add soy sauce, lime juice, sesame oil and pork, toss to combine. Pile onto a plate, serve with lime wedge.
