Ingredients

• 1 head of cauliflower
• 200g pork belly
• 1 tablespoon oyster sauce
• 5 dried chili peppers
• 20 Sichuan peppercorns
• 3 garlic cloves
• 1 spring onion
• 1 teaspoon salt
• 1 tablespoon soy sauce
• ½ teaspoon sugar

Instructions

1. Cut the cauliflower into small florets along the stems using a small knife. Soak them in lightly salted water for 10 minutes, then rinse thoroughly and let them dry completely.
2. Meanwhile, prepare the other ingredients: slice the pork belly, cut the dried chili into sections, chop the garlic into small pieces, and cut the green onions into strips.
3. Heat a small amount of oil (about two tablespoons) in a pan over medium-low heat, and stir-fry the Sichuan peppercorns until they change color and release a fragrant aroma. Be careful not to burn the peppercorns.
4. Add the pork belly to the pan and render the fat over low heat, pushing the meat to the side of the pan once the fat is released. Use the rendered pork fat to stir-fry the seasonings.
5. Add the dried chili, green onions, garlic, and other seasonings to the pan, stir-frying until fragrant.
6. Turn up the heat to high, and add the cauliflower. Stir-fry until it is just tender but still slightly crisp.
7. Add salt, sugar, oyster sauce, and soy sauce, stirring everything evenly. If there is too little moisture in the pan, cover it with a lid and simmer over medium heat for half a minute. This helps the cauliflower cook faster.
8. Once the cauliflower changes color, it’s ready to be served. If you prefer a softer texture, continue stir-frying over low heat for a richer flavor.