Gan Guo Cai Hua - 干锅菜花 - spicy stir-fry of cauliflower with pork

Gan Guo Cai Hua - 干锅菜花spicy stir-fry of cauliflower with porkIngredients:325 gr Chinese cauliflower/fioretto cauliflower, else broccolini1/2 tsp saltwaterStir-fry ingredients:75 gr pork belly9 cloves of garlic4 cm jahe3 red lomboks5 dried lomboks1 tsp light soy sauce1/2 tsp salt1 spring onion1-2 tbsp oilPreparation:Cut the cauliflower into florets. Heat the water with the salt in a pan and bring to a boil. Blanch the cauliflower for 30 seconds and then drain.Cut the meat into thin slices. Cut the lomboks into thin rings and the dried lomboks into pieces. Finely chop the spring onion. Finely chop the garlic and grate the jahe.Heat a pan and then add the oil and add the meat and brown it quickly on all sides. Then add the garlic, the jahe and the lomboks and fry for 1-2 minutes.Then add the cauliflower and the soy sauce and mix well and fry for 1 minute. Then add the salt and spring onion and serve.