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Dry Pot Cauliflower

Authors
  • avatar
    Name
    Jack Qin
    Twitter

Dry Pot Cauliflower is a beloved Chinese dish where cauliflower is flash-fried for a dry, smoky flavor, then tossed with savory pork belly and aromatic garlic.

Ingredients

Main

  • Cauliflower 1 head (~400g)
  • Pork belly 100g
  • Green and red bell peppers 1 each (optional)

Seasonings

IngredientAmount
Salt1 tsp
Sugar1 tsp
Oyster sauce2 tbsp
Soy sauce3 tbsp
Whole garlic clovesAs needed
Dried chiliesAs needed
VinegarA splash

Sauce Mix

Combine these ahead of time:

  • Salt - 1 tsp
  • Sugar - 1 tsp
  • Oyster sauce - 2 tbsp
  • Soy sauce - 3 tbsp

Instructions

1. Prep the Cauliflower

  1. Break cauliflower into small, even-sized florets
  2. Soak in water for 10 minutes, rinse, and drain well
  3. Cut bell peppers into chunks

2. Flash-fry Cauliflower

  1. Heat oil to 180°C (350°F)
  2. Add cauliflower and fry for only 15 seconds
  3. Optionally add bell peppers for a few seconds
  4. Remove and drain immediately

Key Point: Don't over-fry! 15 seconds is enough to create a dry surface and remove excess moisture.

3. Render the Pork Belly

  1. Add a little oil to wok
  2. Add thinly sliced pork belly
  3. Cook on medium-low heat until fat renders out and edges are slightly crispy

4. Build Aromatics

  1. Add whole garlic cloves, stir until fragrant
  2. Add dried chilies, continue stirring until aromatic

5. Final Toss

  1. Add flash-fried cauliflower and bell peppers
  2. Pour in the prepared sauce
  3. Stir-fry on high heat to let cauliflower absorb the sauce

6. Finish

  1. Add a splash of vinegar just before plating
  2. Give it a quick toss and serve immediately

Ingredient Functions

IngredientFunction
SaltBasic seasoning
SugarEnhance flavor, balance taste
Oyster sauceAdd umami depth
Soy sauceSeason and color
Whole garlicAromatic, sweet when cooked
Dried chiliesAdd spicy fragrance
VinegarBrighten flavors, cut richness

Tips

  • Dry cauliflower: Make sure florets are dry before frying to prevent oil splatter
  • Oil temperature: Test with chopsticks - bubbles should form around them
  • Pork belly: Choose pieces with good fat-to-meat ratio for best flavor
  • Whole garlic: Don't mince - whole cloves become soft and sweet when cooked
  • High heat finish: Toss quickly on high heat to keep cauliflower crisp-tender

Variations

  • Vegetarian: Skip pork belly, add extra garlic and mushrooms
  • Meat lovers: Add bacon or Chinese cured meat
  • Mala style: Add Sichuan peppercorns for numbing-spicy version

Result

  • Cauliflower dry and fragrant, not greasy
  • Pork belly rich but not heavy
  • Intense garlic aroma
  • Savory with a hint of spice - perfect over rice
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