Start by cleaning the pork and drying it with kitchen paper. This helps avoid excess water when marinating. Place the pork in a large bowl and use a bamboo skewer to poke holes evenly on both sides (about 1-2 holes per square cm, 0.5 cm deep) to help the marinade soak in.

Layer the ginger slices on top of the pork, then add the white pepper powder, salt, light soy sauce, and oyster sauce. Follow with cornstarch and crack the egg into the mix. Gently rub it with your hands (be careful not to overdo it, as this can toughen the meat). Cover with plastic wrap and refrigerate for 20 minutes. If short on time, you can marinate at room temperature for 30 minutes, but refrigerating will give better results.

In a small bowl, combine the chopped scallions, minced garlic, black pepper, white sesame seeds, and sesame oil. Stir well to combine.

Heat a flat-bottomed pan on medium-low heat and add the cooking oil. When the oil is slightly heated, add the marinated pork chops, making sure they don't overlap. Fry on medium-low heat for about 3-4 minutes until one side is golden and crispy. You can test it by gently moving the pork around; if it slides easily, it's ready to flip. Turn over and fry the other side for about 3 minutes. Adjust the time depending on the thickness of the pork, ensuring it's cooked through but not dry. Use scissors to cut the cooked pork into small 3 cm squares.

Add the prepared salt-scallion sauce to the pan with the pork pieces. Stir-fry on medium-low heat for 3 minutes, making sure the pork is evenly coated with the sauce. Press gently on the pork to help the sauce soak into the meat. If the sauce gets too thick, add a couple of drops of water. Stir until the sauce is absorbed and slightly reduced, then turn off the heat.