Cut the pork chops into smaller pieces and gently pound them to tenderize. Marinate the pork with 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sweetened condensed milk, 1/2 teaspoon MSG, 1 tablespoon palm sugar, 1 tablespoon honey, 1 tablespoon fish sauce, 1 tablespoon cooking oil, a pinch of black pepper, minced shallots, and minced garlic. Mix well. Let the pork marinate for 2-4 hours or overnight in the refrigerator. After marinating, place the pork in a preheated air fryer at 300°F (150°C) for about 7 minutes, then flip and cook for another 7 minutes at the same temperature.

Finely chop the green onions and place them in a bowl with a pinch of salt. Heat cooking oil in a pan until hot, then pour it over the green onions and stir to make scallion oil. For the sweet and sour fish sauce: Combine 6 tablespoons sugar, 6 tablespoons fish sauce, 6 tablespoons water, and 2 tablespoons fresh lime juice in a saucepan. Bring to a boil, stirring well, then let cool. Add minced garlic and chili, and adjust seasoning to taste.

Heat cooking oil in a pan and fry the eggs sunny side up. Rinse the broken rice thoroughly and soak for about 1 hour to help the grains expand and become fluffy. Drain and cook the rice in a rice cooker until done.

To serve: Place the cooked rice on a plate, top with grilled pork chop, drizzle with scallion oil, and add cucumber and tomato slices. Serve with the sweet and sour fish sauce on the side and enjoy.