Dry Pot Cauliflower (干锅菜花)
User Reviews
5
Dry Pot Cauliflower (干锅菜花)
Description
Dry Pot Cauliflower (干锅菜花) highlights bite-sized cauliflower florets first blanched briefly to soften, then stir-fried with pork belly slices, garlic, ginger, fresh and dried chilies, and seasoned with light soy sauce, salt, and chopped scallions. The pork belly sears in hot oil, releasing flavor and fat to coat the cauliflower, which is integrated with aromatic spices and chili heat. This cooking method preserves the cauliflower's natural texture while lending a smoky, savory flavor from the pork and aromatics. The dish is finished by sprinkling scallions for freshness and served warm, pairing well with steamed rice as a standalone vegetarian-optional vegetable course.
The inclusion of pork belly adds a fatty, meaty layer to the dish, balancing the mild cauliflower. Blanching the cauliflower briefly in salted boiling water partially cooks it and reduces the cooking time of the stir-fry, helping to preserve some crunch. The combination of fresh and dried chili peppers provides adjustable heat and a distinct aroma.
When preparing, using a traditional carbon steel wok is recommended for the best wok hei (breath of the wok), but a non-stick pan can be used by adding oil first and then heating to avoid sticking. Substitutes such as regular cauliflower (blanched longer) or broccolini can be used based on availability. Pork belly may be substituted with pork shoulder, bacon, or pancetta, adjusting salt accordingly to prevent oversalting.
Ingredients
For blanching
- 320 g cauliflower about 11oz, see note 1 for substitutes, sweet sprouting, cut into bite-sized pieces
- ½ teaspoon salt
For stir-frying
- 1 tablespoon neutral cooking oil
- 60 g pork belly about 2oz, see note 2 for substitutes, thinly sliced
- 8 cloves garlic smashed
- 4 lices ginger
- Chili pepper to taste, fresh, chopped
- dried chilli to taste
- 1 teaspoon soy sauce light
- ⅛ teaspoon salt
- 1 talk scallions finely chopped
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 offers the best texture; if using regular cauliflower, blanch for about 2 minutes instead of 30 seconds.
- Broccolini can be used as a substitute for cauliflower if desired.
- Pork belly may be replaced with pork shoulder, bacon, or pancetta; reduce salt if using bacon or pancetta due to their saltiness.
- Use a traditional carbon steel wok for best results, or heat oil first if using non-stick cookware to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 213kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
