- One 4-pound boneless pork shoulder with skin
- 3 tablespoons vegetable oil
- Salt and freshly ground pepper
- 4 very large leeks (3 pounds), white and tender green parts coarsely chopped and dark greens cut into 3/4-inch pieces
- 3 large shallots, thinly sliced
- 5 large garlic cloves, chopped
- 3 dried red chiles
- 2 1/4 cups chicken stock
- 1/3 cup soy sauce
- 3/4 cup honey
- 1/4 cup Chinese cooking wine
- 1 1/2 teaspoons miso paste
- 2 teaspoons black rice vinegar
- 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.
- 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°.
- 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.
- 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.
- 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.
A fruity-tart Pinot Noir from Napa will match the sweet and tart flavors here.