Leek Greens Stir-Fry with Salty Pork Belly

Clay McLachlan

Ingredients

  • 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 

Instructions

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.

Categories: 
Main Dishespork
Yield: 
Serves 4
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.