Name: Yu Bo's Twice-Cooked Pork
Yield: Makes 2 main-course servings
Ingredients: 1 (3/4-lb) piece fresh pork belly (unsmoked bacon) with skin; 2 (1-inch) pieces fresh ginger, smashed with side of a heavy knife; 1 scallion, smashed with side of a heavy knife; 3/4 lb Chinese leeks (about 6), cut diagonally into 1-inch-thick slices (including dark tubular greens, reserved separately) or 1 1/2 lb baby leeks (6 to 8; white and pale green parts only), cut diagonally into 3/4-inch-thick slices; 1 1/2 tablespoons Chinese chile bean sauce or paste; 1/8 to 1/4 teaspoon cayenne; 2 teaspoons Chinese fermented black beans, soaked in water 10 minutes and drained; 1 1/2 teaspoons sweet bean sauce or hoisin sauce; 2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 1 1/2 teaspoons dark soy sauce; 2 tablespoons peanut oil

This recipe calls for Chinese leeks or baby leeks, which are available at some Asian markets. Chinese leeks are thinner and longer than regular leeks, with tubular greens that are edible, like those of scallions.

Active time: 40 min Start to finish: 2 hr

Cooks' note:

• Pork can be simmered and drained 1 day ahead. Cool, uncovered, then chill, wrapped in plastic wrap.

Recipe notes

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