Dry-pot cauliflower

Soak the cauliflower in water with the listed soaking salt and start a 20 min reminder, then discard that water, rinse and divide into small florets. Crush garlic and slice chili. Slice pork thinly on a separate board; wash hands and equipment after raw pork.

Boil fresh water and add the cauliflower. Start a 1 min check when boiling resumes. Once just tender, lift out, cool under clean cold water and drain thoroughly before it meets hot oil.

Warm the oil over medium-low heat, briefly cook the garlic, then add pork and stir until its surface changes color and fat renders. Color alone does not establish doneness; the center still needs checking.

Add chili and cauliflower, then soy sauce and sugar. Increase the heat and start a 1 min check, stirring continuously to prevent scorching.

Use a thermometer suitable for thin food to check the center of the thickest pork slice for at least 63°C. If a reliable center reading is not possible, follow trusted thin-pork cooking guidance; do not rely on color. Once verified, turn off the heat, plate and start a 3 min rest reminder; rest at least 3 minutes before eating.