Dry Pot Cauliflower

Method8 steps

1. 1

   Step 1: Before heating the wok, thinly slice all 8 oz pork belly into bite-sized pieces. Mix it with the separate marinade seasonings: ¼ tsp salt, 1 tsp light soy sauce and 2 tsp Shaoxing wine. Keep the marinated pork refrigerated while finishing the preparation. Wash the 1 lb cauliflower, drain and cut into bite-sized pieces. Peel the 10 garlic cloves, julienne the 4 ginger slices, slice the ½ red bell pepper, cut the 3 scallions into 2-inch lengths and chop the optional 3 dried chilies. Measure the separate pan seasonings and have everything ready before cooking.

   Uses 8 oz pork belly, thinly sliced into bite-sized pieces · ¼ tsp salt for the pork marinade · 1 tsp light soy sauce for the pork marinade · 2 tsp Shaoxing wine for the pork marinade · 1 lb cauliflower, washed and cut into bite-sized pieces · 10 cloves garlic · 4 slices ginger (julienned) · 3 dried chilies (chopped, optional)

   
2. 2

   Step 2: Heat all 2 tbsp oil in the wok over medium heat. Add all the peeled garlic cloves from step 1 and cook for about 1 minute, stirring and watching to avoid burning.

   Cook garlic before the ginger · 1 minUses 2 tablespoons oil · All peeled garlic cloves

3. 3

   Step 3: Add all the prepared ginger and the chopped dried chilies, if using, from step 1 to the garlic and oil from step 2. Cook over medium heat for another 1 minute, stirring and watching the aromatics.

   Cook ginger with the garlic · 1 minUses All garlic and cooking oil in the wok · All julienned ginger and optional chopped dried chilies

   
4. 4

   Step 4: Add all the marinated pork from step 1, including its marinade, to the aromatic oil from step 3. Spread the thin slices in one layer, turn up the heat and stir-fry until the meat turns opaque before adding the vegetables.

   Uses All garlic, ginger, optional chilies and aromatic oil · All marinated thin pork slices and their marinade

   
5. 5

   Step 5: Add all the prepared cauliflower and sliced red bell pepper from step 1 to the pork and aromatics from step 4. Stir-fry over high heat for 1 minute, tossing to coat the vegetables.

   Stir-fry cauliflower and pepper · 1 minUses All pork and aromatics in the wok · All washed cauliflower and sliced red bell pepper

6. 6

   Step 6: Add the separate pan seasonings: ½ tsp salt, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, ½ tsp white pepper, 1 tbsp oyster sauce, ¼ tsp sugar and all ½ cup cooking water to the wok from step 5. Stir well, cover and let the liquid sizzle and steam. Cook covered for about 1–2 minutes, checking from 1 minute, until the cauliflower is tender to your liking; continue if needed.

   Check covered cauliflower · 1 minUses All stir-fried pork, cauliflower, pepper and aromatics · ½ tsp salt for pan seasoning · 1 tbsp light soy sauce for pan seasoning · 1 tbsp Shaoxing wine for pan seasoning · 1 teaspoon sesame oil · ½ teaspoon white pepper · 1 tablespoon oyster sauce · ¼ teaspoon sugar

7. 7

   Step 7: Uncover the cooked wok from step 6 and add all the prepared scallion lengths from step 1. Toss until the scallions and vegetables are hot and the thin pork is fully cooked, reaching at least 63°C. Remove the wok from the heat when ready.

   Uses All covered-cooked pork, cauliflower and sauce · All prepared scallion lengths

8. 8

   Step 8: Let the pork and cauliflower from step 7 rest off the heat for at least 3 minutes after the pork reaches 63°C, then serve as four side-dish portions.

   Rest cooked pork before serving · 3 minUses All finished pork-and-cauliflower dish in the wok