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Asian Lion'S Head Meatball

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Lion's Head is an irresistible recipe which you would surely love to serve to your friends as a side dish. Enjoy this delicious Lion's Head; I am sure you would love to try this Lion's Head again & again.
Ingredients
  Ground pork 1 Pound
  Dark soy sauce 3 Tablespoon
  Chinese rice wine 1 Tablespoon
  Scallion 1 , finely chopped (1 Stalk)
  Finely chopped ginger root 1 Teaspoon
  Water chestnuts 4 , peeled and chopped (Fresh)
  Egg 1 , lightly beaten
  Tapioca starch 4 Tablespoon, dissolved in 8 tablespoon chicken broth
  Chicken broth 8 Tablespoon
  Chinese cabbage 1 Pound
  Peanut oil/Vegetable oil 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Tapioca starch 1 Tablespoon, dissolved in 2 tablespoon cold water
  Cold water 2 Tablespoon, dissolved in 2 tablespoon cold water
Directions

Mix the ground pork with 2 Tbs of the soy sauce, the wine, scallion, ginger, water chestnuts, egg, and 1 Tbs of the tapioca starch chicken broth mixture.
Shape the meat mixture into 4 to 6 balls.
Set aside.
Wash the Chinese cabbage.
Cut each stalk in half lengthwise, then slice the pieces crosswise at 3 inch (7.5 cm) intervals.
Arrange the cabbage in a layer on the bottom of a heavy 2 to 3 quart ovenproof casserole or large pot.
Heat the oil in a wok.
Give the remaining tapioca starch chicken broth mixture a quick stir to recombine it.
Dip the meatballs into the tapioca starch, coating them thoroughly and brown them in the wok; turn only once.
Gently remove the meatballs from the wok and place them on the bed of cabbage in the casserole.
Add sugar, the remaining 1 Tbs of soy sauce, and chickenbroth and bring to a boil.
Then cover the casserole tightly, reduce to low heat and simmer for about an hour.
Arrange the cabbage on a platter with the meatballs on top.
Thicken the sauce by adding 1 Tbs tapioca starch mixed with 2 Tbs water.
Pour the gravy over the meatballs.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pork

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