Gan Guo Hua Cai (Dry Pot Cauliflower)
Cauliflower Revolution: Pork Belly Fat and Cumin in a Soup-Free Hot Pot
Description
A massively popular vegetable dish in Chinese diners. 'Gan Guo' is a style served in a mini wok without broth. Cauliflower is wok-fried with pork belly, chilies, cumin, and garlic, served over a solid fuel burner. The veggie sweetness and spices consume infinite rice.
Restaurants serving Gan Guo Hua Cai (Dry Pot Cauliflower)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Break cauliflower into florets; blanch for
- minute to keep it crunchy.
- Slice pork belly. Prep garlic, ginger, dried chilies, and scallions.
- Fry pork belly in minimal oil until crispy to render fat.
- Add Doubanjiang, garlic, ginger, chilies, Sichuan pepper, and cumin to bloom aroma.
- Dump in cauliflower and toss violently on high heat.
- Season with soy, wine, and a dash of sugar to coat the cauliflower in pork fat and spices.
- Transfer to a mini wok (Gan Guo) and serve over a lit solid fuel burner.
Learn more Spice, substitutes, tips
Key spices
Ethnic aroma of cumin and rich depth of pork belly
Substitutes at Japanese supermarkets
Can be perfectly made with JP cauliflower. Serve directly in a skillet
Pairing
White Rice (Mandatory) / Cold Beer
Trivia
In Japan, cauliflower is a side for salads, but in China, 'letting it absorb oil and frying it with spices' is the mainstream, elevating it to a magnificent main dish.
Eating tips & etiquette
Because it's heated by solid fuel, the bottom gradually chars. This 'charred cauliflower' absorbs the most umami and is the ultimate feast.
Allergen
Pork, Soybeans, Wheat