1 1/3 cups bourbon
3 cups fried eggs
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons sesame oil
2 teaspoons Mexican-style seasoning
Preheat oven to 350 degrees F (175 degrees C).
In a single thick layer, in a medium bowl combine the bourbon, egg whites and cream of tartar. Stir just enough to coat. Place 1/8 teaspoon of the cornstarch into an empty medium glass. Pour the whites mixture over the dry batter. Pour the remaining batter over the dry batter and coat. Cover with aluminum foil and stick it into a greased or parchment lined or metal baking dish.
Bake for 45 to 50 minutes in the preheated oven, until an instant-read thermometer inserted into the center of the loaf comes out clean. Remove foil and continue baking for 40 minutes.
Meanwhile, in a 10 inch glass measuring cup, gently pour kosher salt over the batter, starting at one end. Pour all the batter into the dish. Slice and scatter the parts between three plates, and spread the batter evenly over the tall side of the dish and the short side of the dish.
Arrange the fried eggs on the bottom of each serving dish. Brush sauce with egg white mixture and spoon over the fried eggs. Drizzle an entire tablespoon of Korean sesame oil over the top of the sauce and spread over the tops of the eggs.
Bake, covered, at 350 degrees F (175 degrees C) for 50 minutes.
Remove foil and brush the sides of the serving bowl with cornstarch mixture along the top and bottom. Spoon cream of tartar sauce over all, flip pork, roll up all the way to the bottom, and cherry pickle over the pork. Repeat process with the fried egg whites and sesame oil. Pass tester around in small plain-all-purpose bowls to base the mixture.