Leek Greens Stir-Fry with Salty Pork Belly

Clay McLachlan


  • 1 tablespoon vegetable oil 
  • 4 whole cloves garlic, peeled and crushed with the side of a knife 
  • 10 to 15 Chinese dried red chiles 
  • 8 ounces air-dried, salt-cured pork belly or pancetta, thinly sliced into bite-size pieces
  • Dark green parts from 2 large leeks, washed and cut diagonally 1/2 inch thick 
  • 1 teaspoon sugar 
  • 1 tablespoon soy sauce 


Place a wok or large frying pan over medium heat and add the vegetable oil. When the oil is hot, add the garlic and chiles and stir-fry until fragrant, 3 to 4 minutes. Add the pork belly and stir-fry until the fat is translucent, about 3 minutes.

Tilt the wok to pour off all but 1 to 2 tablespoons of the fat. Add the leeks and stir-fry until tender, about 3 minutes.

Add the sugar and stir-fry for 1 minute more. Stir in the soy sauce and serve immediately.

Reprinted with permission from Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, by Tara Duggan, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.

Main Dishespork
Serves 4

Top Recipes

Buckwheat not dead: Healthy grain can make earthy dessert

People have a tendency to assume that just because something is good for you, it has to taste bad. But every now and then a blast from the past can bring a bland dish full circle. For Southern cook Sean Brock, the secret to getting a rich, earthy taste in savory and sweet dishes is buckwheat, the often-neglected ingredient that's become popular with cool cooks.