Crispy Dry Pot Cauliflower

Ingredients

• Cauliflower
• Pork Belly (5 layers)
• Chili Peppers
• Light Soy Sauce
• Granulated White Sugar
• Garlic
• Salt
• Cooking Oil

Steps

1. Submerge the cauliflower florets, cut side down, in a light saltwater mixture and soak for 20 minutes. Wash thoroughly and use a knife to chop them into smaller florets.
2. Blanch the cauliflower in boiling water for 1 minute. Remove immediately and rinse with cold water until completely cooled, then drain and set aside.
3. Slice the pork belly into thin strips. Cut the white part of the garlic into halves and smash them flat with the back of a knife. Cut small red chili peppers into segments.
4. Heat the wok, add oil, and sauté the white parts of green onions to make them fragrant.
5. Add the pork belly slices and stir-fry over medium heat until fully cooked on all sides. Continue stir-frying for a while to render some fat from the pork.
6. Pour in the chili pepper segments and the cauliflower, stir-fry a few times.
7. Add 10 ml of light soy sauce.
8. Add 5 g of white sugar and turn the heat to high. Stir-fry constantly for 1 minute.
9. Chop the garlic greens into segments, add them to the wok, stir-fry a few times, turn off the heat, cover the wok, and let it steam for 1 minute before serving.