The method
5 steps · 30 min
- 01
Render pork belly in dry wok until crisp; remove.
- 02
In rendered fat, fry chilies and peppercorn 30 seconds.
- 03
Add garlic, ginger, doubanjiang; sizzle until red-oiled.
- 04
Return pork; add cauliflower; toss hard 3 minutes.
- 05
Season with soy and sugar; finish with scallions; serve in a hot dry pot.
