Slice the pork into one-centimeter-thick chops, make a few cuts on the surface, and smear it with high white wine. Shred the cucumber, carrot and onion. Heat the pan with oil over medium heat, add the onion and sauté, add the Korean hot sauce, turn down the heat to low and add the tomato sauce, add water and cook until thickened. Fry the cutlets over medium heat, cut the meat into small pieces with scissors, saute the rice in oil, serve and put the ingredients on top and stir.