干锅花菜 Dry Pot Cauliflower With Pork Belly Recipe
Make 干锅花菜 Dry Pot Cauliflower With Pork Belly Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Vegetables and Aromatics
Sauce Ingredients
Method
Preparation
- 1
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into small florets. Rinse under cold water and drain.
- 2
Prepare the Pork Belly
Slice the pork belly into thin strips or bite-sized pieces.
- 3
Chop Aromatics
Mince the garlic and ginger. Slice the red bell pepper into strips and chop the green onions, keeping the white parts separate from the green. Remove seeds from the dried red chili peppers if desired.
Cooking
- 4
Cook the Pork Belly
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the pork belly and stir-fry until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
- 5
Stir-fry Aromatics
In the same skillet, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 1-2 minutes until fragrant.
- 6
Add Cauliflower and Bell Pepper
Add the cauliflower florets and sliced red bell pepper to the skillet. Stir well to combine and cook for about 5 minutes, or until the cauliflower is tender but still crisp.
- 7
Create the Sauce
In a small bowl, mix together the soy sauce, oyster sauce, doubanjiang, sesame oil, sugar, salt, and pepper. Pour this sauce over the vegetables in the skillet.
- 8
Combine Everything
Return the cooked pork belly to the skillet. Stir everything together and cook for an additional 3-5 minutes, allowing the flavors to meld.
- 9
Finish with Green Onions and Chilis
Add the green parts of the green onions and the dried red chili peppers. Stir-fry for 1 more minute to combine and serve immediately.