Hunan

Dry pot cauliflower

Name: Dry pot cauliflower
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 medium in small florets cauliflower; 100 g thinly sliced pork belly; 1 1/2 tbsp cooking oil (vegetable oil); 8 snipped dried red chilli; 5 cloves sliced garlic; a few slices ginger; 1 tbsp doubanjiang; 1 tbsp soy sauce; 1/2 tsp sugar; 2 cut long spring onion (green onion, scallion); 2 sliced green chilli; a pinch salt

Cauliflower charred in a hot wok with pork belly and chillies until it tastes smoky and wild.

25 minTime

8 gProtein each

hotSpice

The dry pot2 chapters · 1 min read

Make it your way

Grandma's wayCharred cauliflower with pork belly and chilli.

The original

308kcalsame

8 gproteinsame

5 gfibresame

25minutessame

Gan guo hua cai, the dry pot favourite.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium, in small florets

Pork belly100 g, thinly sliced

Cooking oil (vegetable oil)1½ tbsp

Dried red chilli8, snipped

Garlic5 cloves, sliced

Gingera few slices

Doubanjiang1 tbsp

Soy sauce1 tbsp

Sugar½ tsp

Spring onion (green onion, scallion)2, cut long

Green chilli2, sliced

Salta pinch

Method

5 steps

1Tear the cauliflower into small florets with long stems and let them dry well after washing.
2Fry the pork belly in a dry wok until it renders and crisps at the edges.
3Add oil, chillies, garlic and ginger, then the doubanjiang. Fry until red.
4Add the cauliflower and toss over high heat for 5 to 6 minutes until charred in spots and tender crisp.
5Season with soy, sugar and salt, toss with spring onion and green chilli, and serve in a small pot over a burner if you have one.

Serve it like this

Serve in a small pot or cast iron pan straight from the wok, sizzling, with rice and a mild soup to balance the heat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hunan

Dry pot cauliflower

Cauliflower charred in a hot wok with pork belly and chillies until it tastes smoky and wild.

25 minTime

8 gProtein each

hotSpice

The dry pot2 chapters · 1 min read

Make it your way

Grandma's wayCharred cauliflower with pork belly and chilli.

The original

308kcalsame

8 gproteinsame

5 gfibresame

25minutessame

Gan guo hua cai, the dry pot favourite.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium, in small florets

Pork belly100 g, thinly sliced

Cooking oil (vegetable oil)1½ tbsp

Dried red chilli8, snipped

Garlic5 cloves, sliced

Gingera few slices

Doubanjiang1 tbsp

Soy sauce1 tbsp

Sugar½ tsp

Spring onion (green onion, scallion)2, cut long

Green chilli2, sliced

Salta pinch

Method

5 steps

1Tear the cauliflower into small florets with long stems and let them dry well after washing.
2Fry the pork belly in a dry wok until it renders and crisps at the edges.
3Add oil, chillies, garlic and ginger, then the doubanjiang. Fry until red.
4Add the cauliflower and toss over high heat for 5 to 6 minutes until charred in spots and tender crisp.
5Season with soy, sugar and salt, toss with spring onion and green chilli, and serve in a small pot over a burner if you have one.

Serve it like this

Serve in a small pot or cast iron pan straight from the wok, sizzling, with rice and a mild soup to balance the heat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dry pot cauliflower

Make it your way

Ingredients

Method

Dry pot cauliflower

Make it your way

Ingredients

Method

Make it a meal