1 (16 ounce) package instant rice mix
1/2 cup brown sugar
1/3 cup water
1 teaspoon vegetable oil
1/3 cup mixed cooking wine
4 spaghetti noodles
Preheat the oven to 350 degrees F (175 degrees C).
The rice vermiculite is flattened in the pan; chopping into small pieces with your hands provides a smoother floor.
Place a sheet of paper between the bottom of the pans and lay the rice out flat. Tuck the corners of the paper under the bottom of the pans; parchment will stick to the bottom. Wrap edges of paper around bottom of pan. Marvel sponge-like to make a barrier. Press the bottom with a sharp knife to allow steam to escape. Fry 1 or 2 minutes on each side or until golden.
Place noodles in the pan, pulling each one together around the edges of the pan. Fry in a small amount of oil on each side in about 15 minutes, until lightly browned. Boil noodles on both sides for 5 minutes; drain on paper towels.
Arrange 4 pieces of salt pork to make an anchor (butterfly) if needed; add 1 half cup of water to the pan. Pour olive oil and rice mixture into the pan; add the marinade. Cover pan and bring to a boil; reduce heat and simmer for 45 minutes, or until the water has been absorbed. Sprinkle with sauce to taste.