Dry Pot Cauliflower

Name: Dry Pot Cauliflower
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 cauliflower (ideally loose-headed), broken into small florets; 150g pork belly, thinly sliced; 10 dried chillies and 1 tsp Sichuan peppercorns; 6 garlic cloves and a thumb of ginger, sliced; 1 tbsp light soy, 1 tsp dark soy and 1 tsp chilli bean paste; Spring onions

干锅花菜/gahn-gwoh hwah-tsai/

Also known as: Gan Guo Hua Cai, Griddle Cooked Cauliflower, Chinese Dry Pot Cauliflower

About this dish

Cauliflower stir-fried over a fierce heat with pork belly, dried chillies, garlic and Sichuan pepper until smoky and slightly charred.

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Ingredients

🥦1 cauliflower (ideally loose-headed), broken into small florets

🐖150g pork belly, thinly sliced

🌶️10 dried chillies and 1 tsp Sichuan peppercorns

🧄6 garlic cloves and a thumb of ginger, sliced

🫙1 tbsp light soy, 1 tsp dark soy and 1 tsp chilli bean paste

🌿Spring onions

Method

Serves 2

Blanch the cauliflower for 1 minute, then drain well.

Fry the pork belly in a dry wok until it releases its fat and turns golden.

Add the garlic, ginger, chillies, peppercorns and chilli bean paste and fry until fragrant.

Add the cauliflower and stir-fry over a high heat until tender and lightly charred.

Season with the soy sauces, add spring onions and serve in a pot over a burner.

✓ What Makes it Authentic

Ganguo huacai is a Hunan and Sichuan restaurant favourite, served sizzling in a small pot kept warm over a burner.

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