Dry Pot Cauliflower
User Reviews
4.9
Dry Pot Cauliflower
Description
The Dry Pot Cauliflower recipe combines thinly sliced pork belly with bite-sized cauliflower pieces, garlic, ginger, and optional dried chili peppers. The pork is marinated with salt, soy sauce, and Shaoxing wine, then cooked briefly to render flavor. Aromatics such as garlic and ginger are sautéed in oil to create a fragrant base before adding the pork and vegetables. The mixture is then simmered briefly with a sauce made from oyster sauce, soy sauce, Shaoxing wine, sesame oil, and a touch of sugar, allowing the cauliflower to absorb the savory and slightly sweet seasoning. Sliced scallions are added at the end to provide mild sharpness and color.
This dish offers a mix of textures, with tender yet slightly crisp cauliflower and rich, meaty morsels of pork belly. It can be served as a main vegetable-focused dish or alongside steamed rice to balance the strong flavors. Adjusting the cooking time of the cauliflower will affect its tenderness, appealing to personal preference.
Ingredients
- 8 ounces pork belly (225g, thinly sliced into bite-sized pieces)
- ¼ teaspoon salt (plus ½ teaspoon, divided)
- 1 teaspoon soy sauce plus 1 tablespoon, divided, light
- 2 teaspoons Shaoxing wine (plus 1 tablespoon, divided)
- 1 pound cauliflower (450g)
- 2 tablespoons neutral cooking oil generic cooking oil
- 10 cloves garlic
- 4 lices ginger (julienned)
- 3 dried chilies (chopped, optional)
- ½ bell pepper sliced, red
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
- ½ cup water
- 3 scallions (cut into 2-inch lengths)
Instructions
- Prepare the pork belly. Marinate it with ¼ teaspoon salt, 1 teaspoon light soy sauce, and 2 teaspoons Shaoxing wine. Set aside. Wash the cauliflower and cut it into bite sized pieces.
- Heat the oil in a wok set over medium heat. Cook the garlic cloves for a minute. Add the ginger and chilies (if using), and cook for another minute. Add the pork, turn up the heat, and cook until the meat turns opaque.
- Next, add the cauliflower and red bell peppers. Stir-fry for 1 minute. Add ½ teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, ½ teaspoon ground white pepper, 1 tablespoon oyster sauce, ¼ teaspoon sugar, and ½ cup water. Stir, cover, and cook for 1- 2 minutes. (I like more tender cauliflower, so I cook it for 2 minutes.)
- Uncover, add the scallions, give it a stir, and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 41mg | 14% |
| Sodium | 410mg | 17% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 77.7mg | 86% |
| Calcium | 48mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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