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Lion's Head

New.Wife's picture
Ingredients
  Ground pork 2 Pound
  Soy sauce 2 Tablespoon
  Dry sherry 1 1⁄2 Teaspoon
  Brown sugar 1 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Cornstarch 4 Tablespoon
  Water 1 Cup (16 tbs)
  Chinese cabbage 2 Pound (1 Large Head, Do Not Substitute Regular Cabbage Because It Has A Strong Odor)
  Vegetable oil 2 Tablespoon
  Granulated sugar 1 Teaspoon
Directions

Mix pork, 1/3 cup soy sauce, next 3 ingredients, 1 tablespoon cornstarch and 1/2 cup cold water in large bowl and let set 15 minutes, then divide in 6 to 8 portions.
Wash cabbage, cut leaves and stems in 2-inch sections and set aside.
Mix remaining 3 tablespoons cornstarch and 2 tablespoons water to form a thin paste.
Shape each portion of meat mixture in ball and, with hands, coat with cornstarch paste, tossing meatballs between hands to coat evenly.
Put oil in skillet and set over medium heat.
Brown meat balls quickly on all sides.
Transfer meatballs to an enameled pot or Dutch oven and add granulated sugar, 1/2 cup water and 1 1/2 tablespoons soy sauce (reserve skillet with drippings for later use).
Bring to boil, cover and simmer over very low heat 1 1/2 to 2 hours.
Add cabbage a little at a time to reserved skillet and cook, stirring, about 5 minutes. (Cabbage wilts during cooking and makes room for more.)
Arrange meatballs with gravy on top of cabbage and simmer 10 minutes.
Skim off any fat from gravy.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
8

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