📝 About This Recipe
A crown jewel of Hunan (Xiang) cuisine, this dish transforms humble cauliflower into a smoky, spicy, and deeply savory masterpiece. Unlike traditional stir-fries, this 'dry-pot' method uses minimal liquid to achieve a characteristic 'wok hei' (breath of the wok) and a slightly charred, crisp-tender texture. Infused with the funky depth of fermented black beans and the punch of Sichuan peppercorns, it is a rustic, soul-warming dish that celebrates the bold, spicy-sour profile of Central China.
🥗 Ingredients
The Produce
- 1 large head Organic Cauliflower (cut into small, long-stemmed florets)
- 1 medium Leek (white and light green parts only, sliced diagonally)
- 3-5 pieces Fresh Red Chilies (Fresno or Bird's Eye, sliced)
- 5 cloves Garlic (sliced thinly)
- 1 inch knob Ginger (peeled and cut into matchsticks)
The Proteins and Aromatics
- 150 grams Pork Belly (sliced into very thin bite-sized ribbons)
- 8-10 pieces Dried Chilies (snapped in half, seeds removed)
- 1 teaspoon Sichuan Peppercorns (whole)
- 1 tablespoon Fermented Black Beans (Douchi) (rinsed and roughly chopped)
The Sauce and Seasoning
- 1 tablespoon Light Soy Sauce (for savory depth)
- 1 tablespoon Oyster Sauce (adds umami and sheen)
- 1 tablespoon Shaoxing Rice Wine (to deglaze)
- 1/2 teaspoon Sugar (to balance the heat)
- 1 teaspoon Toasted Sesame Oil (for the final aroma)
- 2 tablespoons Vegetable Oil (neutral oil with high smoke point)
👨🍳 Instructions
-
1
Prepare the cauliflower by cutting it into small florets with long stems. This 'long-stem' style is traditional for Gan Guo as it allows the stems to absorb the sauce while the tops get crispy.
-
2
Blanch the cauliflower florets in boiling salted water for exactly 60 seconds. Drain immediately and shock in ice water to stop the cooking. Pat them very dry with a kitchen towel; moisture is the enemy of a good dry-pot.
-
3
In a small bowl, whisk together the light soy sauce, oyster sauce, and sugar until the sugar is dissolved. Set aside.
-
4
Heat 1 tablespoon of oil in a wok or large heavy-bottomed skillet over medium-high heat. Add the pork belly slices in a single layer.
-
5
Sear the pork belly until the fat has rendered out and the edges are golden brown and crispy (about 3-4 minutes). Remove the pork with a slotted spoon, leaving the rendered fat in the wok.
-
6
If there isn't enough fat left, add the remaining tablespoon of oil. Toss in the Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until the oil is fragrant and the chilies darken slightly—do not burn them.
-
7
Add the garlic, ginger, and fermented black beans. Stir-fry for another 30 seconds until the aromatics are pungent and soft.
-
8
Turn the heat to high. Add the blanched cauliflower florets to the wok. Stir-fry vigorously for 2-3 minutes, pressing the cauliflower against the sides of the wok to encourage slight charring.
-
9
Return the crispy pork belly to the pan and add the sliced fresh chilies and leeks.
-
10
Pour the Shaoxing wine around the edges of the wok, letting it sizzle and steam. Immediately follow with the prepared sauce mixture.
-
11
Toss everything together for 1-2 minutes over high heat until the sauce has reduced to a glaze that coats every piece of cauliflower and the leeks have softened.
-
12
Drizzle with sesame oil, give it one final toss, and transfer to a pre-heated ceramic pot or a serving platter. The dish should be 'dry' with no pooling liquid.
💡 Chef's Tips
For the most authentic texture, use 'Taiwanese' or 'Long-stem' cauliflower which is airier than the dense Western variety. Don't skip the pork belly; the rendered animal fat provides the signature richness that defines Hunan cooking. Ensure the cauliflower is bone-dry after blanching; any excess water will steam the vegetable rather than frying it. If you don't like it too spicy, keep the dried chilies whole instead of snapping them open. Serve in a mini wok over a tea light candle to keep the dish sizzling at the table.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the spicy oils. Pair with a cold, crisp lager or a chilled Riesling to cut through the heat. Accompany with a side of smashed cucumber salad (Pai Huang Gua) for a refreshing contrast. A simple egg drop soup or tomato and egg soup makes for a perfect light starter. For a full Hunan feast, serve alongside 'Chairman Mao's Red Braised Pork'.