Dry Pot Cauliflower (干锅菜花)

Method5 steps

1. 1

   Step 1: Before heating the wok, cut the cauliflower into bite-sized pieces, thinly slice the skinless pork belly, smash the garlic, slice the ginger and chop the fresh chili and scallion. Have all seasonings within reach. Bring the blanching water to a full boil and add its separate ½ teaspoon salt. Add the 320 g sweet sprouting cauliflower and blanch for 30 seconds; do not wait for the water to return to a boil. Drain well and discard the blanching water.

   Blanch sprouting cauliflower · 1 minUses 320 g sweet sprouting (fioretto) cauliflower, cut into bite-sized pieces · ½ tsp salt for blanching the cauliflower · Water, enough to blanch the cauliflower

2. 2

   Step 2: Heat a carbon-steel wok over high heat until very hot, then add the tablespoon neutral cooking oil (1 tbsp) and the prepared pork belly (60 g). Stir-fry until the slices turn pale. If using a non-stick pan, put the oil in before heating and do not heat it empty until smoking.

   Uses 1 tbsp neutral cooking oil · 60 g skinless pork belly, thinly sliced

3. 3

   Step 3: Add the smashed garlic (8), ginger slices (4 slices), chopped fresh chili and dried chili to the pork and oil in the wok from step 2. Stir-fry until fragrant and the garlic and pork edges are lightly golden.

   Uses pork belly and oil in the wok · 8 garlic cloves, smashed · 4 slices ginger · Fresh chili, chopped, to taste · Dried chili, to taste

4. 4

   Step 4: Add the well-drained cauliflower from step 1 and the teaspoon light soy sauce to the fragrant pork mixture from step 3. Stir-fry for about 1 minute, keeping the cauliflower crisp. Check that the pork is fully cooked and reaches at least 63°C; continue cooking if needed. Stir in the separate ⅛ teaspoon finishing salt and chopped scallion (1), then remove the wok from the heat.

   Final cauliflower stir-fry · 1 minUses fragrant pork and aromatics · Blanched cauliflower, separate from its discarded salted water · 1 tsp light soy sauce · ⅛ tsp salt for finishing the stir-fry · 1 scallion stalk, finely chopped

5. 5

   Step 5: Let the cooked cauliflower and pork from step 4 rest off the heat for at least 3 minutes after the pork has reached 63°C, then serve warm.

   Rest cooked pork before serving · 3 minUses finished cauliflower and pork