Dry Pot Cauliflower (干锅菜花)

Name: Dry Pot Cauliflower (干锅菜花)
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 2 serving
Ingredients: 320 g sweet sprouting cauliflower, cut into bite-sized pieces; ½ teaspoon salt; 1 tablespoon neutral cooking oil; 60 g pork belly, thinly sliced; 8 cloves garlic, smashed; 4 lices ginger; Fresh chilli, chopped; dried chilli; 1 teaspoon light soy sauce; ⅛ teaspoon salt; 1 talk scallions, finely chopped

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5.0

15 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
8 mins
Servings
2
Calories
213 kcal
Course
Side Dish
Cuisine
Chinese

Dry Pot Cauliflower (干锅菜花)

Iris Warren

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A stir-fried dish with bold flavour and crunchy texture, Chinese dry pot cauliflower with pork belly shows you a simple yet exciting way to cook vegetables.

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Ingredients

Servings

For blanching

320 g sweet sprouting cauliflower, cut into bite-sized pieces about 11oz, see note 1 for substitutes
½ teaspoon salt

For stir-frying

1 tablespoon neutral cooking oil
60 g pork belly, thinly sliced about 2oz, see note 2 for substitutes
8 cloves garlic, smashed
4 lices ginger
Fresh chilli, chopped to taste
dried chilli to taste
1 teaspoon light soy sauce
⅛ teaspoon salt
1 talk scallions, finely chopped

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Instructions

Blanch the cauliflower

In a pot, bring plenty of water to a full boil over high heat. Add salt and cauliflower. After about 30 seconds, drain it in a colander. Set aside.

Stir-fry the dish

Heat a wok over high heat until smoking hot (see note 3 if using non-stick cookware). Pour in oil. Swirl to cover the perimeter. Add pork to sear.
Once the pork turns pale, add garlic, ginger, fresh chilli and dried chilli. Stir fry until fragrant (the garlic and pork should become golden on the edge).
Add the drained cauliflower and light soy sauce. Stir fry for about 1 minute. Then sprinkle with salt and chopped scallions. Dish out and serve warm with steamed rice.

Notes

Sweet sprouting cauliflower works the best for this recipe. If unavailable, use regular cauliflower instead. In this case, you’ll need to blanch it for longer, about 2 minutes. Alternatively, use broccolini to substitute.
Pork belly can be replaced by pork shoulder, bacon or pancetta. If using the last two substitutes, reduce the salt for the dish.
Use a traditional carbon steel wok if available. If using a non-stick wok (or deep frying pan), add the oil first then heat up.