Heat a saucepan half-filled with sunflower oil until a breadcrumb sizzles.
Whisk flour, salt, pepper, and sparkling water until reaching a single cream consistency.
Coat pork strips in the batter and shake off excess.
Fry pork in batches for three minutes until golden and drain on paper.
Simmer honey, ketchup, lemon juice, tomato, and mango for two minutes.
Toss the pork in the sauce and stir in the coriander.
Reheat the oil for the chips.
Slice yam into thin strips using a mandolin.
Rinse yam strips under cold water and pat dry.
Fry yam for five minutes until golden and drain on kitchen paper.
Season chips with salt and serve with the pork.