Spicy Dry-Fried Cauliflower with Crisp Pork Belly and Dried Chilies

What you need

• 500 g (1 lb) cauliflower, cut into small bite-size florets
• 150 g (5 oz) pork belly, skin removed, sliced thin
• 1 tbsp neutral oil
• 1 tbsp doubanjiang, Sichuan chili bean paste, chopped if chunky
• 6 dried red chilies, snipped in half, seeds shaken out
• 1/2 tsp Sichuan peppercorns, lightly crushed
• 4 cloves garlic, sliced
• 3 slice fresh ginger
• 2 scallions, cut into 4 cm lengths
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 80 ml (1/3 cup) chicken stock, or water
• salt, to taste

Method

Restated from the original video

1. 1

   Heat a wok over medium heat with the oil. Add the pork in a single layer and fry until the fat renders and the edges turn golden and crisp, 4-5 min. Lift out the pork and leave the fat in the wok.

2. 2

   Raise the heat to medium-high. Add the cauliflower and stir-fry until the florets are lightly browned and dry-looking at the edges, 4-5 min. Move the cauliflower to a plate.

3. 3

   Lower the heat to medium. In the same wok, stir the doubanjiang in the fat for 30 seconds until the oil turns red.

4. 4

   Add the chilies, Sichuan peppercorns, garlic and ginger. Stir 30 seconds, without letting the garlic darken.

5. 5

   Return the cauliflower and pork to the wok. Add the scallions, soy sauce, sugar and stock.

6. 6

   Stir over high heat until the liquid has almost evaporated and the cauliflower is crisp-tender, 2-3 min. The pork must be cooked through, with no pink inside.

7. 7

   Taste and add salt if needed. Serve right away from the wok or a hot dish.

Imported from omnivorescookbook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.