1. Trim the onions. Slice 1" long and 1/8" wide. Place in a nonreactive storage container large enough to hold the brine after it is poured over the onions.
2. Combine the water, vinegar, sugar and salt in a stainless-steel mixing bowl. Mix until the sugar and salt are dissolved.
3. Pour the brine over the top of the onions.
4. Cover the storage container and refrigerate for 24 hours. Drain as needed before use. CCP: Refrigerate at 41°F, or below.
1. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. Add 6 oz. of pulled pork to the pan. Sauté over medium heat until just cooked through. Season to taste with salt and pepper. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.
2. Spray both sides of 1 piece of paratha bread with cooking spray. Place on a heated flat-griddle. Cook on both sides until golden-brown. Dice into 1/4" pieces.
3. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 1 oz. each of onions and green, red, yellow and orange peppers to the pan. Sauté over medium-high heat. Toss pan frequently. Season to taste with salt and pepper. Sauté until just cooked through. Add the warm pork, 4 oz. of cabbage and 2 oz. of mushrooms, the diced paratha bread and 1 Tbsp. each of of Thai green curry paste and parsley to the pan.
4. Toss the pan continuously while stirring with a heat-resistant rubber spatula for 15-20 seconds or until all of the ingredients are mixed together and just warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Season to taste with salt and pepper. Spoon the kottu mixture onto a warmed serving plate. Place 1/2 oz. of pickled red onions on top of the kottu.