Big Bowl Vegetable

Big Bowl Vegetable

This irresistible Stir-Fried Cauliflower with Pork Belly is a savory, spicy, and aromatic dish that brings together tender cauliflower florets and crispy pork belly in a bold chili-cumin sauce. Hand-broken cauliflower absorbs the rich flavors of golden pork belly, fragrant garlic, and ginger, while a fiery chili sauce adds a kick. The secret to its depth of flavor lies in the wok-frying technique—high heat locks in freshness, while a splash of cooking wine, soy sauce, and vinegar enhances umami. A final sprinkle of cumin powder and chicken essence elevates the dish with smoky warmth. Quick, flavorful, and packed with texture, this recipe is perfect for a weeknight dinner with a punch!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
Pork belly
200g
🥩
Cauliflower
300g

The aromatics

🧅
Ginger
10g (sliced)
🧅
Garlic
5g (minced)

The sauce & seasonings

🧂
Chili sauce
2 tbsp
🧂
Cooking wine
1 tbsp
🧂
Light soy sauce
1 tbsp
🧂
Vinegar
1 tbsp
🧂
Salt
to taste
🧂
Cumin powder
to taste
🧂
Chicken essence
to taste

Instructions

1. Step 1

Step 1
Cut the cauliflower into small florets. If possible, break them into small pieces by hand. Wash with water and drain.

2. Step 2

Step 2
Heat a wok with cold oil, add sliced pork belly and stir-fry over low heat.

3. Step 3

Step 3
When the pork belly is stir-fried until golden brown and the oil is extracted, add sliced ginger and minced garlic and stir-fry until fragrant.

4. Step 4

Step 4
Add the drained cauliflower and stir-fry over high heat.

5. Step 5

Step 5
After stir-frying for a while, add two tablespoons of chili sauce and continue to stir-fry evenly.

6. Step 6

Step 6
Add a moderate amount of cooking wine, light soy sauce, and vinegar along the edge of the wok, and add a moderate amount of salt to taste. Stir-fry evenly.

7. Step 7

Step 7
Add a small amount of water, stir-fry evenly, then cover the wok and simmer.

8. Step 8

Step 8
When the water in the wok is about to dry up, open the lid, add a moderate amount of cumin powder to taste, and then add chicken essence. Stir-fry evenly and serve.

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