Preheat the oven to 200°C.
Season the pork fillet with salt and pepper.
Sear the pork in a hot oven-proof pan with oil until brown.
Roast pork in the oven for 8 minutes and rest for 5 minutes.
Steam the pak choi for 4 minutes until tender.
Dress the pak choi with sesame oil, salt, and pepper.
Mix pork mince, fish sauce, ginger, garlic, coriander, and lime juice.
Press the mix into a lined tray 1.5cm deep and chill for 1 hour.
Heat deep frying oil to 190°C.
Prepare three separate bowls with flour, beaten egg, and breadcrumbs.
Coat each 5cm pork square in flour, then egg, then breadcrumbs.
Fry patties for 4 minutes until golden and drain on paper.
Blend jam ingredients except sugar and crème fraîche into a purée.
Melt sugar in a pan until it becomes a golden-brown caramel.
Stir in purée, boil, and simmer for 5 minutes until sticky.
Serve sliced pork with patties, pak choi, jam, and crème fraîche.