Ingredients

The following ingredients have 4 Servings
  • 100 g  pork belly (,skin removed and sliced)
  • 1 small head of cauliflower (, cut into small pieces )
  • 1/4 tsp. Sichuan peppercorn (, whole Sichuan peppercorn seeds)
  • 4 garlic cloves  (, cut into dices)
  • 1 small chunk of ginger (, cut into dices)
  • 5 dried chili peppers (, cut into halves (you can also use fresh ones))
  • 1/4 tsp. salt
  • 1 tbsp. light soy sauce
  • 1/2 tsp. dark soy sauce
  • 1/2 tsp sugar
  • 3 green onions (, cut into sections.)

Instruction

  • Place around 100g pork belly in wok with a very little amount of oil and fry until the pork becomes cured and browned. This is a big flavor resource. But if you really want to turn this dish into vegan friendly, vegetable cooking oil can be also used.
  • Remove the extra oil and then add cauliflower. Continue frying for 5-6 minutes until the cauliflower is well cooked and becomes soft. Transfer all of the content to edges of the wok and leave some oil in center. Place garlic, ginger, dried pepper (or fresh ones) and Sichuan peppercorn. Fry until aromatic.
  • Add green onion sections, salt, light soy sauce, dark soy sauce and sugar. Give a big stir fry to mix all the seasonings even.
  • Serve hot!