Braised Leeks With Chile Bean Sauce

For the Leeks: Trim leeks to remove root ends, tough or damaged outer layers, and dark green top parts; reserve trimmings for stock if desired. Cut leeks in half lengthwise, then rinse each leek half under cold, running water, gently fanning layers open while being careful to keep leek halves intact, to wash away any sand or grit. Pat dry. Serious Eats / Amanda Suarez Preheat oven to 325°F (160°C) and adjust oven rack to middle position. Heat 2 tablespoons (30ml) oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Working in 2 batches, add as many leeks as you can fit in a single layer cut side down. Cook, pressing down gently with a spatula and shaking occasionally, until well browned, about 3 minutes. Transfer leeks to a 9- by 13-inch baking dish, arranging them in a single layer, cut-side up; sprinkle lightly with salt. Repeat with remaining leeks and oil until all leeks are browned, transfer to baking dish and lightly season once more with salt. Serious Eats / Amanda Suarez Pour water into the skillet; bring to a simmer, scraping up any browned bits, then pour into baking dish with leeks. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and continue to cook until leeks are completely tender and translucent, about 20 to 30 minutes longer, depending on thickness of the leeks. Serious Eats / Amanda Suarez Meanwhile, for the Sauce: In a dry wok, toast sichuan peppercorns over medium heat, stirring and tossing often, until fragrant and lightly toasted, about 2 minutes. Transfer to a spice grinder or small mortar and pestle and grind to a powder. Set aside. Serious Eats / Amanda Suarez Wipe out wok. Add oil along with the doubanjiang and cook over medium-high heat, stirring, until doubanjiang is toasted and fragrant, 2 to 3 minutes. Add garlic and cook, stirring, until very lightly browned, about 1 minute. Add water, sugar, soy sauce, and vinegar, and bring to a boil. Serious Eats / Amanda Suarez Stir the cornstarch slurry to mix well, then pour into the wok and stir to combine. Return to a boil and cook sauce, stirring occasionally, until thickened to a lightly glaze-like consistency, 4 to 5 minutes. Serious Eats / Amanda Suarez When leeks are ready, ladle sauce on top of leeks, then sprinkle with a couple generous pinches of toasted Sichuan peppercorn powder. Serve. Serious Eats / Amanda Suarez