Big Bowl Vegetable
March 23, 2025
15 Minutes
Medium
Nutritional Information
650 kcal
Calories
30g
Protein
12g
Carbohydrates
48g
Fat
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!
Ingredients
Main Ingredients
- Pork belly
- Cauliflower
Secondary Ingredients
- Ginger
- Garlic
Sauce and Seasonings
- Chili sauce
- Cooking wine
- Light soy sauce
- Vinegar
- Salt
- Cumin powder
- Chicken essence
Instructions
0% Complete
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
Heat a wok with cold oil, add sliced pork belly and stir-fry over low heat.
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
Add the drained cauliflower and stir-fry over high heat.
5
Step 5
After stir-frying for a while, add two tablespoons of chili sauce and continue to stir-fry evenly.
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
Add a small amount of water, stir-fry evenly, then cover the wok and simmer.
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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