Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and chile flakes for 5 minutes until soft.
Move the onion to the side of the pan and increase the heat. Add the pork strips and fry until browned all over – keep stirring the onion to prevent it catching. Add the marmalade and 80 to 100 milliliter (scant 1/2 cup) water and stir to create a sauce; bring to a steady simmer.
Add the greens, cover and cook for 2 to 3 minutes until the greens are wilted and the pork is tender and sticky.