Marinate pork with salt, sugar, pepper, sesame oil, fish sauce, wine, corn flour, baking soda, and egg white for 30 minutes to an hour.
Heat oil and deep fry pork chops until golden brown.
Set aside to drain on kitchen towels.
Heat wok and add 1 tbsp cooking oil.
Stir-fry garlic until fragrant.
Add 50g butter to wok.
Add in curry leaves and stir fry until fragrant.
Pour in evaporated milk, cream, and bring to boil.
Allow sauce to thicken slightly.
Season with chicken powder, sugar, pepper, and chilli padi.
Add pork chops and toss to coat.
Remove from heat and serve.