Hujiao Caihua Zhurou

I came across this recipe from my husband, we were trying to figure out what to eat for dinner so he said suggested having cauliflower with pork, what a great combo.  When you start to cook in the kitchen for years you can pretty much develop several different dishes and you experiment a lot.

Hujiao Caihua Zhurou is basically cauliflower, pork and pepper. 


1/2 pound pork chops or pork belly
1 head cauliflower
4 garlic cloves
fresh ground pepper, season to your desire
1 Serrano chili (optional)
2 tablespoons Olive oil
large frying pan


If you buy pork chops, just pan fry with a little oil and set aside.  If you buy pork belly slice them into small pieces and deep fry them until crisp.  Separate the cauliflower  and slice them in half and set aside.  Smash and dice the garlic and set aside.

Dice the pork if you used pork chops if you used pork belly then you don’t need to do anything.  

Heat the frying then pan toss in the olive oil and garlic, don’t burn the garlic let it cook for  30 seconds, then put the cauliflower into the pan and toss with the handle flipping it for 5 minutes. After the five minutes put the pork and flip it again for about 1 minute and then turn off the heat, over the pan crack fresh pepper all over the dish and toss. 

Serve with a pot of hot white rice.

you should know my secret ingredient by now.  Everything tastes better with it!


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