Name: Wuxi Pork with Wine Sauce
Yield: Makes 6 servings
Ingredients: 1 (2-lb) piece fresh pork belly (unsmoked bacon) with skin and bones; 2 (32-oz) bottles club soda; 1 tablespoon vegetable oil; 4 garlic cloves; 3 (1- by 1/4-inch) slices fresh ginger, smashed with flat side of a heavy knife; 3 scallions, trimmed and smashed; 2 cups Chinese white rice wine, Chinese white rice cooking wine, or Japanese sake*; 3 whole star anise; 2 whole cloves; 1 (2- by 2-inch) piece dried tangerine peel*; 1/2 cup plus 3 tablespoons Chinese sweet red rice wine, Chinese sweet red rice cooking wine, or medium-dry Sherry*; 2 to 3 tablespoons dark soy sauce (also known as superior)*; 1 tablespoon cornstarch; Accompaniments: corn flan and onion and orange marmalade; a 2-qt heatproof bowl, 9 to 10 inches wide; a 12-inch-wide steamer pot with insert

Active time: 40 min Start to finish: 4 hr

In China, northern China in particular, pork belly — fresh (unsmoked) bacon with skin and bones — is cooked just like the rest of the pig. Chef Susur Lee simmers it, then steams it until its fall-off-the-bone-tender. Pork belly is available at Chinese meat markets and some butcher shops.

Cooks' note:

• Pork and wine sauce can be cooked 1 day ahead. Cool meat in sauce, uncovered, then chill, covered. Reheat over low heat. * Available at Asian markets and AsiaFoods (877-902-0841).

Recipe notes

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