Cauliflower and Pork Stir-Fry

Rinse the cauliflower and divide into 3–4 cm florets; thinly slice thick stalks. Slice the 150 g pork belly 2–3 mm thick and slice the 3 garlic cloves. While preparing, bring enough water to cover the cauliflower to a boil.

Add all the cauliflower to boiling water and blanch for about 1 minute, until the stalks turn slightly translucent but remain firm. Drain thoroughly and discard the water. Do not blanch until soft.

Add 1 tsp oil to the wok over medium-low heat. Spread out all the pork and cook for about 4–5 minutes, until the fat is partly translucent, the meat is cooked through and the edges are lightly golden. Keep the slices supple; spoon off excess fat, leaving a thin coating.

Push the pork to one side. Add all the garlic and stir over medium heat for about 15 seconds, until fragrant but not browned. Turn to high heat, add the drained cauliflower and stir-fry with the pork for about 2 minutes, until hot and evenly coated.

Add 1 tbsp light soy sauce and 1 tbsp oyster sauce. Stir-fry over high heat for about 1–2 minutes, until lightly coated with no pooled sauce and the cauliflower stalks are cooked but still crisp-tender. Push the food aside to reduce excess liquid if needed. Plate once the pork is fully cooked.