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1
Preheat the oven to 250.
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2
Score the pork skin in a crosshatch pattern.
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3
In a large ovenproof skillet, heat 1 tablespoon of the oil.
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4
Season the pork with salt and pepper and brown over moderately high heat, about 8 minutes.
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5
Transfer to a plate.
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6
Heat the remaining 2 tablespoons of oil in the skillet.
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7
Add the chopped leeks, shallots, garlic and chiles, cover and cook over moderate heat for 5 minutes.
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8
Return the pork to the skillet.
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9
Add 2 cups of the stock and bring to a boil.
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10
Pour the soy sauce over the pork and cover with foil.
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11
Roast in the oven, basting occasionally, for about 4 hours, or until an instant-read thermometer registers 190.
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12
Increase the oven temperature to 400.
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13
Uncover the meat and brush it with 6 tablespoons of the honey.
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14
Roast for 15 minutes, or until glossy.
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15
Transfer to a rack set over a plate and brush with the remaining 6 tablespoons of honey.
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16
Blanch the leek greens in boiling salted water for 3 minutes.
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17
Drain and rinse in cold water.
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18
In a large skillet, simmer the remaining 1/4 cup of stock, the wine and miso for 3 minutes.
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19
Add the leek greens and cook over moderate heat for 8 minutes.
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20
Season with salt and pepper.
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21
Strain the pork juices into a small saucepan and skim.
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22
Add the rice vinegar and boil until reduced to 1 1/4 cups, about 5 minutes.
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23
Slice the pork and serve with the leeks and pan sauce.
