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

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Pork Dinakdakan

Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Kimchi Gim Bugak (Fried Seaweed Chips)

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.