For marinade, combine garlic, five-spice powder, brown sugar, sesame oil, soy sauce, black vinegar, and rice wine in a bowl and whisk to combine. Set aside until needed.

Trim any excess fat from the pork chops. Use a sharp knife to make about five cuts, equally spaced, around the outside of the pork chop, about one inch into the meat, so that the meat stays flat when you fry it. Use a meat pounder or heavy pan to flatten the pork chop to about ¼-inch thick. Check for any sharp bone fragments and remove them if needed.

Place a large resealable plastic bag in a bowl, transfer pork chops into the bag, and pour in the marinade. Seal the bag, and then massage the pork chops through the plastic to coat each one evenly in marinade. Refrigerate for 1 to 12 hours, with 8 to 10 hours being the ideal marination time.

For sambal butter, combine softened butter with sambal chili sauce, and use a spoon or whisk to mix smoothly. Butter needs to be soft for this to happen easily. Set aside until needed.

When ready to cook, remove chops from marinade, brush off any sliced garlic, and pat completely dry with paper towels. Sprinkle both sides lightly with salt.

For the original Macau-style pan-fried version, heat about a quarter inch of vegetable oil in a heavy-duty pan over medium-high heat. When the oil reaches 350 degrees F (180 degrees C), or starts to shimmer, place the dry pork chops in, reduce heat to medium, and cook until desired doneness is reached, 3 to 4 minutes per side. Remove to a plate; set aside to rest.

Meanwhile, toast the bread. Add chop on one slice, and dress with sambal butter (or sambal only, for the breaded chop) and cilantro leaves if desired. Add top bread slice, and cut sandwiches in half parallel to the bone before serving.