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Soak the cauliflower in salted water, then drain really well. The drier it is, the better it chars. Best results if rested over a sieve for 20+ minutes.
Heat oil over high heat, add the cauliflower, and stir-fry for about 30 seconds.
Turn the heat down to low, cover, and let it cook in a dry-heat environment, kind of like putting the lid on a BBQ grill. Open the lid every 30 seconds or so to flip/toss until the cauliflower is lightly charred and tender-crisp.
Remove the cauliflower, then stir-fry garlic, cured pork belly, and chilies until fragrant.
Add cooking wine, doubanjiang, soy sauce, oyster sauce, sugar, and white pepper. I like adding soy sauce along the rim of the wok so the heat releases more aroma.
Add the cauliflower back in and toss everything together.
Finish with Chinese chives for color and freshness.