Dry Pot Cauliflower

Wash the Cauliflower thoroughly, then break it into bite-sized florets. Ensure they are well-drained and patted dry.

Slice the Pork belly into thin pieces, approximately 3mm thick. Mince the Garlic and Ginger. Cut the white parts of the Scallion into 2cm segments and finely chop the green parts for garnish. Snip the Dried chili peppers into 2-3 pieces each, removing most seeds if desired.

Heat a wok over medium-high heat. Add the sliced Pork belly and stir-fry until the fat renders out and the Pork belly pieces become slightly crispy and golden brown. Remove the rendered Pork belly from the wok and set aside, leaving the rendered fat in the wok.