1

Preheat oven to 180°C. Combine soy sauce, oyster sauce, garlic and 2 tablespoons sweet chilli in a large ceramic dish. Add pork and turn to coat.

2

Remove husks from corn cobs in wide strips and set aside. Carefully cut each corn cob into thirds. Rinse corn. Place, with water clinging, on a microwave-safe plate. Cover and microwave on HIGH (100%) for 3 minutes or until just tender. Drain. Add remaining 2 tablespoons sweet chilli and turn to coat. Set aside for 5 minutes or until corn is cool enough to handle.

3

Meanwhile, heat a non-stick frying pan over medium-high heat until hot. Cook pork, in batches, for 1 to 2 minutes each side or until browned. Transfer to a baking tray. Cook in oven for 4 to 5 minutes or until cooked through.

4

Heat a chargrill pan over medium-high heat. Wrap each piece of corn in 1 strip of husk. Cook corn, seam side down first, in batches, for 3 to 4 minutes each side or until chargrilled.

5

Place pork on plates. Spoon over pan juices and serve with chargrilled corn.