Dry Pot Cauliflower
Spicy and crunchy dry pot cauliflower with crispy pork belly, this Sichuan-inspired dish is bursting with numbing heat and savory flavors, perfect as a side dish or a main over rice.
Ingredients
14 items- Cauliflower 1 medium head (about 500g)
- Pork belly 150g (5 oz)
- Dried red chilies 10-15
- Sichuan peppercorns 1 teaspoon
- Ginger 1 piece (1 inch)
- Garlic 5 cloves
- Green garlic (or scallions) 2 stalks
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Oyster sauce 1 tablespoon
- Sugar 1 teaspoon
- Salt to taste
- White pepper a pinch
- Vegetable oil as needed
Nutrition
Steps （8 steps）
Break the cauliflower into florets and soak in water with 1 teaspoon of salt for 10 minutes, then rinse under running water and drain well. This removes impurities and enhances the crispness of the cauliflower.
Slice the pork belly into thin pieces, cut dried chilies into segments, slice ginger and garlic, and cut green garlic into sections. Partially freeze the pork belly for 30 minutes prior to slicing for easier handling.
Heat the wok over high heat and add 1 tablespoon of oil. When the oil is hot, add the pork belly slices and stir-fry over medium heat until the fat renders and the edges are slightly crispy, about 3 minutes. Remove the pork belly and set aside, leaving the oil in the wok.
Reduce the heat to low. Add the ginger slices, garlic slices, dried chili segments, and Sichuan peppercorns to the residual oil. Stir-fry over low heat until fragrant, about 1 minute, taking care not to burn them.
Turn the heat to high. Add the drained cauliflower and stir-fry quickly to coat evenly with the aromatic oil. Keep stir-frying over high heat for about 2 minutes until the edges of the cauliflower begin to char slightly.
Pour 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, and 1 tablespoon of oyster sauce along the sides of the wok. Add 1 teaspoon of sugar and a pinch of white pepper. Continue stir-frying over high heat for 1 minute to fully coat the cauliflower. The cauliflower should be nicely charred and very aromatic.
Return the cooked pork belly to the wok, add the green garlic sections, and stir-fry for 30 seconds until the green garlic is just wilted. Taste and adjust salt if needed (note that the soy sauces and oyster sauce already add saltiness). Stir-fry until the sauce is mostly absorbed for a true dry pot effect.
Transfer the dry pot cauliflower to a preheated clay pot or cast iron skillet (or simply serve on a plate). For an authentic experience, serve on a small burner to keep warm. If not, serve immediately.
Tips
1. Soaking cauliflower in salt water helps keep it crispy and removes impurities. 2. Rendering the pork belly first adds rich flavor; you can substitute with Chinese bacon or sausage. 3. Use high heat throughout for crunchy cauliflower. 4. Adjust dried chilies and Sichuan peppercorns according to your spice tolerance. 5. A clay pot keeps the dish warm but is optional; it tastes great even without it.
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