Dry Pot Cauliflower is a classic Sichuan-Hunan style dish. The cauliflower is charred and flavorful, and the pork belly is rendered until crispy. Doubanjiang is stir-fried until the oil turns red, adding a rich, savory depth with the aroma of chilies and fermented black beans. Stir-fried over high heat for that “wok hei” flavor—savory with a hint of spice. Perfect with steamed rice or noodles.
🌴 Ingredients:
· 1 head cauliflower (organic or loose-curd for a crunchier texture)
· 150g pork belly (skin-on for a richer flavor)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 5-6 dried red chilies (cut into segments, for heat)
· A small pinch of Sichuan peppercorns
· 1 tsp fermented black beans (for extra flavor)
· 1 tbsp Doubanjiang (Pixian broad bean paste, for the red oil and savory flavor)
· 2 stalks green garlic (cut into sections, stems and leaves separated)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce
· 1 tbsp oyster sauce
· A little dark soy sauce (for color)
· 1 tbsp cooking wine (poured around the edge of the pan for aroma)
· 1 tsp sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Cauliflower
Cut the cauliflower into small florets. Soak in lightly salted water for 10 minutes, then wash and drain thoroughly. ⚠️ Note: Make sure to drain the cauliflower well, or it will release water during stir-frying and turn into “boiled cauliflower.” - Dry-fry the Cauliflower
Heat a pan without oil. Add the cauliflower and dry-fry over medium heat for 2-3 minutes until the surface is slightly charred and softened. Set aside. ⚠️ Note: Dry-frying removes the raw taste and makes the cauliflower crispier and more fragrant. - Stir-fry the Pork Belly
Heat a little oil in the pan. Add the pork belly slices and stir-fry over medium heat until they change color, release oil, and the edges are slightly charred. Remove and set aside, leaving a little oil in the pan. ⚠️ Note: Fry the pork belly until crispy; the rendered oil adds flavor to the dish. - Cook the Red Oil
Add a little oil to the pan, add the minced garlic, ginger, dried chilies, Sichuan peppercorns, and fermented black beans, and stir-fry over low heat until fragrant. Add 1 tbsp of Doubanjiang and stir-fry over low heat until the oil turns red. ⚠️ Note: Don’t burn the Doubanjiang or the spices; just cook until the oil turns red. - Stir-fry the Cauliflower
Turn to high heat, add the dry-fried cauliflower, and stir-fry quickly for 1-2 minutes. Add the light soy sauce, oyster sauce, dark soy sauce, and sugar. Pour the cooking wine around the edge of the pan and stir-fry until combined. ⚠️ Note: Pouring the wine around the edge of the pan lets the alcohol evaporate, leaving only the aroma—much better than adding water. - Combine and Serve
Add the cooked pork belly and the green garlic stems, and stir-fry over high heat for 30 seconds. Finally, add the green garlic leaves and stir-fry for 20 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the garlic stems first and the leaves last to preserve their fragrance. Add salt at the very end so the cauliflower doesn’t release water. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The cauliflower is charred and fragrant, the pork belly is crispy, and the red oil is glossy and savory.
💡 More Delicious Recipes:
If you enjoy this savory and spicy dish, you should also try my [Twice-Cooked Pork] for another classic rice-killer.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
Drain the cauliflower thoroughly to prevent it from releasing water. Dry-fry it first to remove the raw taste and make it crispier. Fry the pork belly until crispy for extra flavor. Cooking the Doubanjiang until the oil turns red gives a richer sauce and brighter color. Pour the cooking wine around the edge of the pan for aroma. Add the green garlic stems first and the leaves last. Add salt at the very end so the cauliflower doesn’t release water.
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