1. Trim the onions and thinly slice. 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.
1. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. Add 170 g. of pulled pork to the pan. Sauté over medium heat until just cooked through. Season to taste with salt and pepper.
2. Spray both sides of 1 piece of naan with cooking spray. Place on a heated flat-griddle. Cook on both sides until golden-brown. Dice into small pieces.
3. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 30 g. 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, 120 g. of cabbage, 56 g. of mushrooms, the diced naan and 1 Tbsp. each 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. Season to taste with salt and pepper. Spoon the kottu mixture onto a warmed serving plate. Place 15 g. of pickled red onions on top of the kottu.