1 1/2 cups uncooked long-grain white rice
2 teaspoons minced garlic
2 tablespoons honey
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup water
2 1/2 pounds baby carrots, peeled and sliced
1 teaspoon semi-sweet instant hot sauce
1 (3 ounce) package miso soup mix
1 (12 fluid ounce) can condensed soup
1 (8 ounce) can sweetened condensed milk
4 teaspoons ketchup
salt and chili powder to taste
1 head cabbage, shredded
1 kirby, thinly sliced
Preheat oven to 350 F. In a large pot over high heat, stir together rice, garlic, honey, salt and pepper. Bring to a boil and cook for 2 minutes. Remove lid, stir in water and cook for another minute. Stir in carrots and hot sauce. Stir in ketchup and salt and chili powder to taste. Arrange 1/4 cup of vegetable mixture in bottom of 4 quart pot. Fill pot with water to reach halfway up sides.
Place pork and duck in pot, overlapping fat parts, and cook over high heat until smoke release is about 2 minutes. Thin and simmer 1 hour, scraping pan.
Combine soup mix, miso soup mix, and hot sauce in pot. Bring to a boil. Reduce heat, cover and simmer, uncovered, for 45 minutes, skimming foam occasionally, until thickened. Stir in 1/2 cup potato chunks. Simmer 10 to 15 minutes.
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