Cherry & Dennis Helper Habitat

Sichuan Dry-Pot Cauliflower

四川乾鍋花菜

Sichuan Dry-Pot Cauliflower — finished dish

Total time: 30 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Cauliflower stays crisp with dry-pot chilli fragrance and little sauce.

01

Ingredients

Main ingredients

600 g cauliflower
120 g pork belly
2 stalks green garlic
1 red pepper
4 cloves garlic
15 g ginger

Seasoning

1 tbsp chilli bean paste
1 tbsp light soy sauce
1 tsp sugar
1 tbsp oil

Sichuan Dry-Pot Cauliflower — ingredients

02

Tools

wok
spatula
board
knife

Sichuan Dry-Pot Cauliflower — tools

03

Steps

Sichuan Dry-Pot Cauliflower — Cut cauliflower into small florets

Step 1

Cut cauliflower into small florets

Wash 600 g cauliflower and cut into similarly sized small florets; slice thick stems thinly so all pieces cook evenly.

Sichuan Dry-Pot Cauliflower — Dry the florets thoroughly

Step 2

Dry the florets thoroughly

Pat every floret completely dry with clean kitchen paper; surface water would steam the cauliflower instead of searing it.

Sichuan Dry-Pot Cauliflower — Thinly slice pork belly

Step 3

Thinly slice pork belly

Slice 120 g pork belly thinly on a separate board for raw meat, then clean the knife and board.

Sichuan Dry-Pot Cauliflower — Slice green garlic and pepper

Step 4

Slice green garlic and pepper

Cut 2 green garlic stalks on a slant and slice 1 red pepper; keep both for the final quick toss.

Sichuan Dry-Pot Cauliflower — Mince garlic and ginger

Step 5

Mince garlic and ginger

Mince 4 garlic cloves and 15 g ginger, and have 1 tbsp chilli bean paste ready separately.

Sichuan Dry-Pot Cauliflower — Heat a wok until hot

Step 6

Heat a wok until hot

Add 1 tbsp oil to a wok and heat over medium-high until the oil just shimmers, without smoking.

Sichuan Dry-Pot Cauliflower — Render pork until lightly browned. The pork core must reach 75°C for 30 seconds.

Step 7

Render pork until lightly browned. The pork core must reach 75°C for 30 seconds.

Spread the pork belly slices in the wok, render and turn until coloured; probe the pork core to confirm at least 75°C for 30 seconds.

Sichuan Dry-Pot Cauliflower — Add cauliflower in one layer

Step 8

Add cauliflower in one layer

Add the dried cauliflower and spread it as close to one layer as possible so the florets contact the hot wok.

Sichuan Dry-Pot Cauliflower — Sear over high heat to char edges

Step 9

Sear over high heat to char edges

Sear the cauliflower over high heat until the edges have charred spots but the centres remain slightly crisp; do not add water.

Sichuan Dry-Pot Cauliflower — Stir in garlic, ginger and chilli bean paste

Step 10

Stir in garlic, ginger and chilli bean paste

Add the minced garlic, ginger and 1 tbsp chilli bean paste; toss briefly until fragrant without burning the garlic.

Sichuan Dry-Pot Cauliflower — Add soy and sugar; toss until coated

Step 11

Add soy and sugar; toss until coated

Add 1 tbsp light soy sauce and 1 tsp sugar, then toss the cauliflower and cooked pork until lightly coated.

Sichuan Dry-Pot Cauliflower — Add green garlic and pepper; serve

Step 12

Add green garlic and pepper; serve

Add the green garlic and red pepper for a brief final toss until slightly softened; plate four hot servings.

Common mistakes

Wet cauliflower
Cool wok
Burnt chilli paste

Tips

Dry the cauliflower and cook in batches if the wok is small.