Kryddig Fläskkotlett Ris

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1. 1
   Heat 2 Tbsp. vegetable oil in a medium heavy pot over medium. Cook 1 medium onion, finely chopped, 3 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring occasionally, until onion is softened and translucent, 10–12 minutes. Add 1 bay leaf and 1 Tbsp. tomato paste; cook, stirring occasionally, until slightly darkened in color, about 3 minutes. Add one 28-oz. can crushed tomatoes and ½ cup water. Increase heat to medium-high; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and saucy, about 1½ hours.
2. 2
   Meanwhile, place 1½ tsp. crushed red pepper flakes in a small heatproof bowl. Cook 4 Tbsp. unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Pour over red pepper flakes; set spicy brown butter aside.
3. 3
   Place 2 lb. 1"-thick boneless pork chops, cut into ¼"-thick strips, in a large bowl. Sprinkle 2 Tbsp. cornstarch or potato starch over; add 2 Tbsp. Shaoxing wine (Chinese rice wine), 2 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, 1 Tbsp. sugar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ¼ tsp. baking soda, and 2 Tbsp. water. Stir pork in one direction with your hands, starting slowly, then moving more quickly, until pork feels noticeably more tender and has a pale sticky coating, about 3 minutes.
4. 4
   Pour vegetable oil into a large heavy pot to come 1" up sides and fit with thermometer. Heat over medium-high until thermometer registers 350°. Working in batches, cook pork, tossing often with tongs, until browned and lightly crisped, 2–3 minutes per batch. Transfer to a plate.
5. 5
   Place rack in top third of oven; preheat to 350°. Beat 3 large eggs in a small bowl to blend; season with kosher salt. Heat ¼ cup vegetable oil in a wok or large skillet over medium-high. Working in batches if needed, cook 3 cups cooked jasmine rice, tossing often, until heated through and separated, about 2 minutes. Push rice to one side, reduce heat to medium, and pour in egg mixture. Cook, scraping up with a heatproof rubber spatula, until fluffy and starting to set, about 2 minutes; toss in rice. Remove from heat; stir in ¼ cup ketchup, 3 Tbsp. soy sauce, 2 Tbsp. Worcestershire sauce, 1 Tbsp. unseasoned rice vinegar, and reserved spicy brown butter.
6. 6
   Transfer rice mixture to a baking dish. Top with pork, then sauce and 1 cup coarsely grated low-moisture mozzarella and ¼ cup finely grated Parmesan. Bake until warmed through and cheese is melted, 8–10 minutes. Heat broiler. Broil until cheese is browned, about 3 minutes.