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Jing Kong's Pork Belly Negamaki Stuffed w/ Pulled Duck & Chilled Rice Noodles w/ Shredded Vegetables

Originally aired

INGREDIENTS
  • 1 stalk lemongrass
  • 2 duck legs (about 1 pound)
  • 1 pound package rice noodles
  • For the Marinade:
  • 3 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground korean pepper or red pepper flakes
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 pound thin sliced pork belly
  • 1 bunch scallions, sliced
  • For the Sauce:
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1/3 cup water
  • 1 clove garlic minced
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 carrot, shredded
  • 1 cucumber, shredded
  • 1 chili pepper, thinly sliced
  • Juice of 1 lime
  • 1/2 pound bean sprouts
  • Cilantro, for garnish
PREPARATION

Place lemongrass in a pot of water and bring to a boil. Steam the duck legs in a basket over pot of water for 2530 minutes. Remove from heat and shred meat. Remove lemongrass from water, use water to rehydrate noodles. Remove noodles from water and reserve.

Combine marinade ingredients in a small bowl. Brush each slice of pork belly with marinade and add a slice of scallion and 1 tablespoon of the shredded duck meat and roll tightly. Cook in saut pan until crispy on the outside about 7 10 minutes.

Combine sauce ingredients in a small bowl.

Combine noodles with shredded shallot, garlic, carrot, cucumber, chili pepper, lime juice and bean sprouts. Top with pork belly, more scallions and cilantro. Pour sauce over meat and noodles, and serve.

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