How To Dry Pot Cauliflower

1-2

PREP TIME   5 minutes

COOK TIME 10 minutes

TOTAL TIME 15minutes

Dry Pot Cauliflower is a traditional Chinese dish where the cauliflower is slightly charred on the surface, providing a dry, crispy, and tender texture. The savory aroma of the pork belly perfectly blends with the fresh fragrance of the cauliflower, creating a harmonious balance of flavors.

Ingredients Dry Pot Cauliflower

For you to prepare for 1-2 people)
  • Pork Belly (50g/1.76 OZ)
    • Recommended: Organic pork from Whole Foods, pork from Costco, or purchase at Asian supermarkets like H-Mart or Da Hua to prevent odor.
  • Cauliflower (300g/10.58 OZ)
    • Recommended: Baby cauliflower from Trader Joe's.
  • Garlic Cloves (optional)
    • Recommended: Buy pre-peeled garlic cloves at places like Costco.
  • Garlic Greens (optional)
    • Recommended: Buy 'Green Onions' from Trader Joe's.

6 steps to make authentic Dry Pot Cauliflower

1.Step Cut 50g of pork belly into thin slices.

2.Step Cut 300g of cauliflower into pieces about 3cm long

3.Step Heat oil in a pan to 200°C, add the cauliflower and stir-fry over high heat for 2 minutes. Remove and set aside.

4.Step In the remaining oil in the pan, add the pork belly slices and stir-fry for 2 minutes to release the aroma. Add smashed garlic and stir-fry until fragrant.

5.Step Add the cauliflower, pour in 20g of water, and stir-fry over high heat for 1 minute.

6.Step Add the sauce and cook over high heat to thicken the sauce for 2 minutes. Add garlic greens and stir-fry for 30 seconds.

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