In a bowl, combine 250 grams boneless cut pork loin, 2 tablespoons soy sauce, 1 tablespoon brandy, 1 teaspoon white sugar, and 1 tablespoon cornstarch.
Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 6 hours.
In another bowl, beat 4 eggs together with 2 teaspoons of salt and set aside.
Heat 1/4 cup of canola oil in a wok over medium-high heat.
Pour in the beaten eggs and cook until they just begin to coagulate but are still very raw.
Remove the eggs from the wok and set aside.
Heat the remaining 1/4 cup of canola oil in the wok over high heat.
Stir in 8 large cut tomatoes and 1 teaspoon of white sugar.
Cover the wok and allow the tomatoes to simmer until softened, about 7 minutes.
Mash the tomatoes until the mixture resembles a chunky soup.
Stir in the marinated pork and cook for 3 to 4 minutes, until the pork is no longer pink in the center.
Gently fold in the cooked eggs and 2 chopped bunches of green onions.
Continue cooking uncovered for 2 more minutes to cook the eggs.