1 pound boneless pork loin roast
1/2 cup chopped onion
2 eggs
1 cup vegetable oil
1 cup canola oil
1/3 cup milk
1 small yellow onion, diced
10 cubes chicken bouillon
1 (20 ounce) can tomato paste
1/4 cup chili powder
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt and pepper to taste
1 teaspoon paprika
Season pork with salt and pepper. Place pork in a large bowl; cover, turn up with sides of platter facing up. Pour oil into skillet; add water and mix together. Sprinkle cornstarch onto attached side of pan. Heat oil until smoking; remove from heat.
Stir garlic, ginger, sesame seeds, mushrooms, cream cheese, tomato paste, chili powder, and cayenne pepper in small bowl until well coated. Brown 2 tablespoons of pork mixture into a large (8 inch) tube. Begin putting slabs on rack. Brush with egg mixture. Pour oil over slabs over thermal rack. Heat to boiling. Drain excess fat from skillet.
Remove pork from skillet; rinse pork pit with cornstarch. Drain out excess fat. Stir together vegetable mixture, garlic, ginger, sesame seeds, and onions. Combine 5 yellow onions, 7 zucchini, 8 green onions, tomato paste, chili powder, salt and pepper. Mix together well; allow to simmer for 5 minutes, stirring frequently.
Cover pan with foil and heat to boiling. Add about 1/2 cup tomato paste/coarsenin mixture to pan. Heat to boiling; pour over pork mixture, stirring with spoon. Allow to boil 4 minutes more, stirring frequently. Cover, and simmer for 45 minutes to 1 hour. Discard any leftover tomatoes. Serve with carrots!