The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering in water -- yields a broth that can become a flavorful soup.
Source: Martha Stewart Living, April 2000
2 1/2 pounds fresh bacon with bone, rinsed and dried
1-inch piece fresh ginger, scraped and thinly sliced lengthwise 1/4 inch thick
2 1/2 tablespoons olive oil
6 medium cloves garlic, thinly sliced
1 1/2 tablespoons hot bean sauce
1 large kohlrabi (about 1 1/2 pounds), peeled, quartered, and thinly sliced
1/2 teaspoon coarse salt
1 tablespoon light soy sauce
1/2 teaspoon Szechuan chile oil
1 bunch scallions, sliced in half lengthwise and cut into 1-inch pieces
Sesame oil, for drizzling
Place bacon and ginger in a medium stockpot. Cover with water. Bring to a boil, skimming as necessary to remove fat. Reduce heat to simmer, and cook, covered for 40 minutes. (This can be made ahead up to this point and refrigerated overnight.) Remove bacon from liquid. Remove bones, and discard. Slice meat crosswise into slices 1/4 inch thick. Reserve liquid for Pork Broth with Tofu and Vegetables. Discard ginger.
Place wok over high heat. Add 1 1/2 tablespoons olive oil and heat until smoking. Add garlic, hot bean sauce, and sliced bacon. Cook until lightly browned, stirring frequently, about 5 minutes. Transfer from wok to plate. Rinse wok, and wipe dry.
Return wok to heat. Add remaining 1 tablespoon olive oil. Heat until smoking. Add kohlrabi and salt. Stir to combine. Add cooked meat, scallions, soy sauce, and chile oil. Cook until heated through, about 2 minutes. Remove from wok to serving dish. Drizzle with sesame oil. Serve immediately.