4 1/2 cups uncooked instant instant whole rice
1 1/2 cups boiling water
3 eggs, lightly beaten
1/2 cup packed light brown sugar
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons pound dry white wine
In a medium saucepan, combine instant rice, boiling water, eggs, brown sugar, pepper, and salt. Bring to a boil. Reduce heat to low; cover, reduce heat to medium, and simmer 30 minutes.
In a large bowl, beat together 2 teaspoons white wine, 4 1/2 cups water, eggs, brown sugar, and pepper. Gradually whisk in the rice. Stir flour mixture into the rice mixture. Beat rice mixture with a wooden spoon gradually until blended with the white wine. Pour egg mixture into marinade.
When rice/wine mixture is combined, gently fold noodles into the mixture, spacing the pieces about 1 to 2 inches apart. Spoon the egg mixture into the joint of the joint. Cover tightly with plastic wrap, and refrigerate overnight.
The next morning, preheat oven to 450 degrees F (220 degrees C).
Heat oil in a medium skillet or wok over medium high heat. Brown meat strips on all sides in oil; remove from skillet. Drain grease from skillet.
Remove meat strips from skillet.
Heat 2 tablespoons oil in a medium skillet over medium high heat. Cook onion and celery over medium-high heat until heated and translucent on all sides. Drain, and stir in rice, wine, celery, salt, pepper, tomato paste, white sugar, and black pepper. Cook, stirring constantly, for 8 to 10 minutes, or until rice is cooked through.
Return pork to skillet; cook for 10 minutes, stirring, until browned. Transfer pork, celery, and tomato paste into pan; mix well. Heat remaining oil in skillet until it's a nice smoking color. Pour mixture over meat and vegetables in pan.
Cover, and simmer for at least 50 minutes, turning and stirring, until pork and vegetables are tender.