Start by prepping the salad. Peel mango and slice flesh; cut cucumber in half length-ways, scoop out seeds with a teaspoon, then thinly slice; remove tough stringy bit from snow peas and slice in half length-ways; cut chilli (if using) in half length-ways, remove seeds and thinly slice. Place all in a large bowl, along with herbs, bean sprouts and peanuts.
Pat pork dry with paper towels, coat in five-spice powder and season well with salt. Heat oil in a medium or large fry-pan on medium-high heat. Cook pork for about 3 minutes on each side or until just cooked through. Meanwhile, mix tamarind juice and honey together in a small bowl.
Once pork is cooked, set aside to rest, keep pan on heat and pour in tamarind mixture - allow it to bubble for a minute or two until reduced and sticky. Slice pork, return to the pan and spoon over the glaze to coat.
Mix dressing ingredients together and, when ready to eat, toss with salad.
To serve, divide salad between plates and top with pork and tamarind glaze. Garnish with a few more peanuts, coriander and lime wedge to squeeze over.