A restaurant-style, wok-seared cauliflower dish with crisp edges and deep savory flavor. This dry-fry technique from Hunan cuisine brings out the natural aroma of cauliflower and pork fat. Master a few tricks and you’ll get perfectly charred, tender cauliflower every time.
- ⏲️ Prep Time: 10 minutes
- 🍳 Cook Time: 10 minutes
- 🍽️ Serves: 2–3 people
Ingredients
- Half a head of loose cauliflower (or regular cauliflower)
- 50g pork belly
- 5g ginger
- 3 cloves garlic
- 2 chili peppers
- 2g salt
- 15g soy sauce
Instructions
- Rinse and break cauliflower into small florets. Soak in lightly salted water for 10 minutes, then drain thoroughly.
- In a wok over low heat, slowly render the pork belly to release fat. If the pork isn’t fatty, add a bit of oil. Once the fat is out, add ginger and stir until fragrant.
- Increase to high heat. Add cauliflower and spread it out to sear. Let sit for 30 seconds, then stir-fry a few times.
- Cover with a lid and let steam over medium heat for 30 seconds.
- Once the edges are slightly browned, add chopped chilies and minced garlic. Stir-fry briefly.
- Add soy sauce and mix evenly.
- Just before serving, add salt and toss quickly.
- Serve hot—crispy, fragrant, and perfect with rice.
Tips
- Loose or organic cauliflower gives the best texture.
- Be sure to drain the cauliflower fully to avoid it becoming soggy.
- High heat is key to keeping it crisp and developing a slight char.
- Add salt at the end to keep it from pulling moisture out too early.
- If using regular cauliflower, blanch it briefly, cool it, and dry thoroughly before stir-frying.