Trim the pork fillets of any membrane and slice into 1½ inch rounds, to yeild around 3 per person.
Heat a frying pan on medium heat and melt the lard. When the pan is hot, add the pork pieces (cut side down) and cook for around 3-4 minutes on either side, or until just cooked through. Regulate the stove temperature if you feel it is getting too hot.
Remove pork to a warmed plate, along with the juices. Pour the broth into the pan and scrape the bottom to release any sediment into the sauce.
Now add the cream and bring everything up to a simmer. Add the fish sauce, coconut aminos, lemon juice, sage and the meat juices. Taste and sprinkle in a little salt if necessary, but it probably won't be.
Divide the pork between warmed plates and spoon the sauce over top.