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servings:

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.

• 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

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