Honey-Glazed Pork Shoulder with Braised Leeks

Ingredients

1. One 4-pound boneless pork shoulder with skin
2. 3 tablespoons vegetable oil
3. Salt and freshly ground pepper
4. 4 very large leeks (3 pounds), white and tender green parts coarsely chopped and dark greens cut into 3/4-inch pieces
5. 3 large shallots, thinly sliced
6. 5 large garlic cloves, chopped
7. 3 dried red chiles
8. 2 1/4 cups chicken stock
9. 1/3 cup soy sauce
10. 3/4 cup honey
11. 1/4 cup Chinese cooking wine
12. 1 1/2 teaspoons miso paste
13. 2 teaspoons black rice vinegar

1. Preheat the oven to 250°. Score the pork skin in a crosshatch pattern. In a large ovenproof skillet, heat 1 tablespoon of the oil. Season the pork with salt and pepper and brown over moderately high heat, about 8 minutes. Transfer to a plate.
2. Heat the remaining 2 tablespoons of oil in the skillet. Add the chopped leeks, shallots, garlic and chiles, cover and cook over moderate heat for 5 minutes. Return the pork to the skillet. Add 2 cups of the stock and bring to a boil. Pour the soy sauce over the pork and cover with foil. Roast in the oven, basting occasionally, for about 4 hours, or until an instant-read thermometer registers 190°.
3. Increase the oven temperature to 400°. Uncover the meat and brush it with 6 tablespoons of the honey. Roast for 15 minutes, or until glossy. Transfer to a rack set over a plate and brush with the remaining 6 tablespoons of honey.
4. Blanch the leek greens in boiling salted water for 3 minutes. Drain and rinse in cold water. In a large skillet, simmer the remaining 1/4 cup of stock, the wine and miso for 3 minutes. Add the leek greens and cook over moderate heat for 8 minutes. Season with salt and pepper.
5. Strain the pork juices into a small saucepan and skim. Add the rice vinegar and boil until reduced to 1 1/4 cups, about 5 minutes. Slice the pork and serve with the leeks and pan sauce.