3 pounds medium pork tenderloin
2 tablespoons soy sauce
3 tablespoons white sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
3 eggs
3 cloves garlic, minced
1 tablespoon cornstarch
4 large onions, quartered
6 tablespoons rice wine
3 teaspoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon black pepper
In a saucepan bring water to a boil. Stir in soy sauce, sugar, cornstarch, salt, pepper, garlic powder and vegetable oil. Bring to a boil. Boil for 10 minutes, stirring frequently. Cover, remove from heat and stir in eggs. Mix together rice, cornstarch, brown sugar, cornstarch, salt and pepper. Stir into tomato sauce, add brown sugar and cornstarch. Pour sauce over pork. Season the outside of the pork rind with cornstarch, salt and pepper. Cover tightly with aluminum foil and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Roll the meat thin and cut into 1 inch cubes. Rub rub strips of meat flat on all sides. Place cubes on a baking sheet about 1 inch apart. Brush mushrooms and rub on all sides, making is a deep color.
Bake at 350 degrees F (175 degrees C) for 1 1 hour, or until pork is tender. While the pork is braising, pull the breast meat taut and place on the one sheet of foil to dry. Remove the foil and slice the forelegs off. Reserve the bone.
Heat the oil in a large stockpot over high heat. Fry the chops for 5 minutes on each side, flipping and tossing, until they are golden brown. Discard foil when necessary.
Remove 6 cubes of meat from the chops, leaving about 1/2 inch of meat on the sides of the chops. Transfer chops to the stockpot with tongs. Add the soy sauce, cornstarch, salt and pepper, stirring constantly until sauce thickens. Bring to a simmer, then remove chops from bones.
Place chops in a single layer in the stockpot. Sprinkle the sliced onions on top, and season with salt and sugar. Bringing the stock to a slow simmer, stir in the brown sugar and cornstarch. Cover, and simmer for 5 minutes.
Remove chops from the pot, cool before cutting. Remaining chops can be cut into 4 pieces. Place sliced pork chops in a single layer on top of the chops. Top with tomatoes, and sprinkle with cornstarch. Cover, and simmer for 10 minutes. Remove chops from the pots and transfer to the serving bowl. Toss the remaining tomatoes with cornstarch and drizzle over the chops. Serve immediately.