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.
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
1. 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.2. Pork belly can be replaced by pork shoulder, bacon or pancetta. If using the last two substitutes, reduce the salt for the dish.3. 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.