Recipe for Dry Pot Cauliflower

Finished Dry Pot Cauliflower

Dry Pot Cauliflower is a common dish in Hunan cuisine.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

Per serving:

Place the cauliflower florets face down and soak them in light salt water for 20 minutes. Then rinse and separate them into small florets using a small knife.
Blanch in boiling water for 1 minute, then immediately rinse with cold water until completely cool. Drain and set aside.
Slice the pork belly into thin pieces. Separate the white part of the garlic and crush it with the flat side of a knife. Cut the small red chili peppers into sections.
Heat the pan and add oil. Once the oil is hot, stir-fry the white part of the green onion until fragrant.
Add the pork belly slices to the pan and stir-fry over medium heat until the surface changes color completely. Continue stir-frying for a while to render out some of the fat from the fatty parts.
Pour in the red chili sections and cauliflower, and stir-fry a few times.
Add 10 ml of light soy sauce.
Add 5 g of white sugar, turn the heat to high, and continuously stir-fry for 1 minute.
Cut the garlic leaves into sections, add them to the pan, stir-fry a few times, then turn off the heat, cover the lid, and let it simmer for 1 minute.

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