China · Hunan
Dry-Fried Cauliflower
Cauliflower fried in a dry wok with pork belly and red chili until the florets brown and the meat crisps. Little liquid, a lot of char.
A dry pot dish is started by rendering pork belly until the oil comes out of it, and the fat that collects becomes the cooking medium, which is why the finished plate looks almost dry. Cauliflower is blanched and dried first so it browns rather than steams. The dish comes from Hunan, where the heat level is expected rather than negotiated.
Ingredients
- cauliflower400 g
- pork belly100 g
- red chili2 pieces
- light soy sauce10 ml
- sugar5 g
- garlic cloves4 pieces
- salt2 g
- cooking oil10 ml
Directions
- 1
Soak the cauliflower florets face down in lightly salted water for 20 minutes, then wash and break them into small florets with a small knife.
- 2
Blanch them in boiling water for 1 minute, then rinse under cold water at once until completely cool and drain.
- 3
Cut the pork belly into thin slices, cut the white parts of the garlic and flatten them with the back of the knife, and cut the small red chilies into lengths.
- 4
Heat the wok, add the oil, and when it is hot fry the white parts of the spring onion or garlic until fragrant.
- 5
Add the pork belly slices and stir-fry over medium heat until the colour has changed all over, then keep frying a little longer to drive out some of the fat.
- 6
Add the red chili lengths and the cauliflower and toss a few times.
- 7
Add 10 ml light soy sauce.
- 8
Then add 5 g sugar, turn the heat to high and stir-fry constantly for 1 minute.
- 9
Cut the green parts of the garlic into lengths, add them to the wok, toss a few times, then turn off the heat, cover and let it sit for 1 minute.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.