1.5 L white vinegar
1.5 L water
8 bay leaves
1 red onion, halved
4 tbsp. sea salt
4 tbsp. caster sugar
1 tbsp. coriander seed
2 star anise
6 pickled pork spare ribs
1 packet rice noodles
4 spring onions, roughly chopped
1 small red capsicum, cut into chunks
1 tbsp. black bean sauce
1 tbsp. oyster sauce
1 tbsp. sweet soy sauce
1 tbsp. soy sauce
Extra virgin olive oil
Preheat oven to 180°C.
Combine all the pickling ingredients together in a deep pot and bring to a gentle simmer for 10 mins.
Pop the pork into a square dish and cover with pickling liquid. Once it cools to room temperature, cover with cling film and place in the fridge overnight.
Once refrigerated, cut the pork into medium-size pieces. Into a hot pan with a good splash of oil, add the pork and cook to brown and sear. Once seared, pop them in a baking dish.
In the same pan, add ½ L water, pour in the black bean sauce, oyster sauce and both soy sauces. Bring to the boil, then pour over the pork and pop in the oven for 2 hours.
In a pot of boiling water, cook the rice noodles to the instructed time on packet. Drain and then set aside.
In a pan with a good splash of oil, stir fry the capsicum and spring onions for 2 mins.
Pop the noodles into a bowl, cover with pork pieces, tumble the vegetables over the top and pour over the remaining baking dish juices.