From Mandy Souped Up YouTube

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340g / 12 oz of cauliflower

1 Tbsp of vegetable oil

141g / 5 oz skinless pork belly, sliced thinly

4 cloves of garlic, sliced thinly

4 Thai bird eye chilies, diced

1 green chili, sliced thinly

1 dried red chilies, cut into short pieces

½ tbsp Sichuan Dou Ban Jiang

2 tsp soy sauce

½ tbsp oyster sauce

¼ tsp Sichuan peppercorn powder

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1. Cut the cauliflower into small florets. Add a drizzle of vegetable oil and stir to coat well.

2. Add the cauliflower to the wok and stir over medium heat for 3-4 minutes or until slightly charred. Take the cauliflower out and set it aside. The dish’s name Ganguo means dried pot, referring to this smoky and concentrated flavor, which makes the cauliflowers taste so much better than blanched.

3. Add the pork belly slices into the wok and stir over medium-low heat for a few minutes or until you get about 2 tbsp of pork fat. You can also use bacon but you have to adjust the seasoning amount in this recipe because bacon is salty already.

4. Add the garlic slices, diced Thai bird eye chilies, green chili, dried red chilies, and Sichuan dou ban jiang (Using different kinds of spicy ingredients makes the flavor more complex). Stir over medium-low heat for a couple of minutes to activate the umami taste of the Sichuan Dou Ban Jiang.

5. Introduce the cauliflower back into the wok and stir well. Season it with soy sauce, oyster sauce, and Sichuan peppercorn powder and mix thoroughly. Serve as a side dish.