Simmer cider vinegar, bay leaf, coriander, cinnamon, and sugar in a saucepan.
Add tomatoes, salt, mustard, garlic, Tabasco, and tomato purée to the pan.
Boil the mixture then simmer for 30 minutes until thickened, stirring frequently.
Blend the mixture until smooth then push through a sieve to cool.
Thicken the cold sauce further by boiling or adding a cornflour paste if needed.
Heat deep-frying oil in a large pan or fryer to 190°C.
Bash pork fillets between cling film until 5mm thick.
Place a slice of cheese and ham onto half the pork and fold over.
Dredge pork in flour, then beaten eggs, and coat with panko breadcrumbs.
Fry the breaded pork for 3-4 minutes until golden-brown and cooked through.
Drain pork on kitchen paper and season with salt and pepper.
Fry the julienned potatoes in batches for 3-4 minutes until crisp.
Remove fries with a slotted spoon, drain, and season well.
Serve pork with fries, ketchup, parsley sprigs, and lemon wedges.