Marinate the pork chops: Combine all marinade ingredients in a bowl and mix well. Coat each piece of pork evenly and let marinate for 30 minutes. Heat oil in a skillet, sauté shallots until fragrant, then add the pork chops. Sear both sides over low heat until the marinade is absorbed and the meat is tender.

Egg meatloaf: Crack 4 eggs (reserve 1 egg yolk for later). Finely chop the jicama and scallion whites. Soak the glass noodles and wood ear mushrooms until soft, then finely chop them along with the fresh straw mushrooms. Mix everything together with the ground pork, green onions, and beaten eggs. Season with 1 tablespoon seasoning powder and black pepper.

Pour the mixture into a lightly oiled mold. Steam the egg meatloaf for about 15 minutes. Brush the top with the reserved egg yolk and a few drops of annatto oil for color, then steam for another 10 minutes. When the top is set, it's done. Mix the shredded pork skin with roasted rice powder. Julienne the carrot and daikon, sprinkle with a little salt, rinse, and squeeze dry. Dissolve vinegar and sugar, then add the carrot and daikon and mix well. Microwave green onions with vegetable oil for 30 seconds. Prepare fish sauce with chili to taste.

To serve: Slice cucumber and tomato. Plate the broken rice, top with scallion oil, arrange the pork chop, egg meatloaf, shredded pork skin, pickled vegetables, cucumber, and serve with a small bowl of fish sauce. Enjoy!