Not my own personal pork belly. That seems to be a lost cause. But I did have pretty good luck celebrating the Year of the Pig last week with the kind that comes from the underside of a hog. "Stein, it's been a very long time since I've seen you so excited about a recipe," Nancy Leson said. And I was. My usual random food surfing had brought me to a site I'd not seen before. Woks of Life. "Sounds like a soap opera," Nancy cracked. But it was there I found the recipe for larou, Chinese cured pork