Stir Fried Pork Belly with Asian Cauliflower | 五花肉炒花菜

Updated at: Thu, 14 Mar 2024 20:34:16 GMT

Step 1

Prepare and tear cauliflower (Asian cauliflower is preferred) into small bitable sizes, wash with water, transfer to a strainer and drain.

Step 2

Prepare and slice garlic and ginger, set aside (you may also add chili as it adds a nice kick and color contrast to the overall presentation).

Step 3

Slice pork belly into 2-3 inches across pieces, set aside.

Step 4

Heat up 1.5tbs cooking oil in a wok or pan, transfer cauliflower into the heated pan, stir for a minute to mix in with cooking oil, continue cooking on medium low heat with lid on until charred and almost cooked on the surface, remove from heat onto a plate, set aside.

Step 5

Add 1tbs of cooking oil to the heated wok, place pork belly in the work to stir. Continue cooking with the lid on over medium heat until pork turns golden brown and pork fat is fully released in the wok (you may get rid of some of the lard if it’s getting too oily or you may add in some cooking oil if the pork belly is too lean and wok is getting too dry).

Step 6

Once pork belly pieces are all golden brown and crispy with some pork fat left in the wok ( roughly 2-3 table spoons worth), add in sliced garlic and ginger to stir until fragrant, further add Pi Xian bean paste, light soy sauce and oyster sauce to mix. Finally garnish with scallion to toss. It’s ready for plating. Best served with a bowl of rice, enjoy~

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Delicious

Easy

Fresh

Makes leftovers

One-dish