Dry-pot cauliflower

Your ingredients

Get ready: Saucepan, colander, knife, wok or frying pan and thermometer.

• 🥣Blanching: 320 g sweet sprouting cauliflower, cut into bite-sized pieces
• 🥣Blanching: ½ tsp salt
• 🥣Stir-frying: 1 tbsp neutral cooking oil
• 🥩Stir-frying: 60 g pork belly, thinly sliced
• 🥣Stir-frying: 8 garlic cloves, smashed
• 🥣Stir-frying: 4 slices ginger
• 🌶️Stir-frying: Fresh chilli, chopped
• 🌶️Stir-frying: Dried chilli
• 🥣Stir-frying: 1 tsp light soy sauce
• 🥣Stir-frying: ⅛ tsp salt
• 🥬Stir-frying: 1 spring onions, finely chopped

Let’s make it

1. Blanch the florets

   Cut cauliflower into small pieces. Boil salted water and blanch regular cauliflower for about 2 minutes, then drain thoroughly.

2. Sear the pork

   Heat oil in the pan and add thin pork-belly slices. Turn and stir until browned at the edges.

3. Add the aromatics

   Stir in garlic, ginger and chillies. Fry until fragrant, then add the drained cauliflower and soy sauce.

4. Finish the pan

   Stir-fry for about a minute, longer if needed, until cauliflower is tender with a little bite and pork reaches 75°C for 30 seconds. Add spring onion and only as much salt as needed.