Yes, “Dry Pot” Cauliflower is one of my favorite side dish whenever I visit China. This is is almost available everywhere. 干锅花菜 pronounced as gān guō huā cài, literally means “dry pot“ cauliflower because there is no water added to cook the cauliflower. In big Chinese restaurant, the cauliflower are quick fried to hasten the cooking process, given that they have large amount of frying oil where it is not a usual practices for regular home cooks. So here I slightly modify the cooking method to suits the common practices of most home cooks!
Lead Time : 20 minutes
- Half head of Cauliflower
- 200g of Pork Belly
- 1 head of Garlic
- 1 handful of Dried Chilli
- 1 small Red Capsicum (Just for colors)
- 1 small Orange Capsicum (Just for colors)
- 2 tbsp of cooking oil
- 1 tbsp of salt
- 2 tbsp of soy sauce
- Clean and cut cauliflower into spear.
- Remove pork belly skin and thinly slice them.
- Peel garlic and crush.
- For dried chilli, use a strainer and shake off dust.
- Cut red and orange capsicum into square.
- Prepare the other ingredients.
- Preheat pan/wok with cooking oil.
- Add sliced pork belly in and shallow fry over medium heat. Fry until pork belly turn crispy.
- Remove crispy pork belly.
- Add crushed garlic and shallow fry to golden.
- Add dried chilli and fry dried chilli to golden.
- Add red and orange capsicum. Thoroughly stir fry.
- Add crispy pork belly.
- Add soy sauce.
- Add spear cauliflower and thoroughly stir fry.
- Add salt.
- Thoroughly stir fry then keep covered for 60 seconds.
- Repeat step (11) for approximately 10 minutes or until cauliflower become soft.
- Remove from heat and serve.
- You can use other type of ingredient for the colors to replace capsicum such as broccoli, onion, or even mix with some shrimps.