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Pork And Chestnut Lion'S Head

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How you would you like to have a Lion's Head on your dinner plate tonight ? Terrified ! Right ? Well don't be because we are only talking about some delicious pork balls that you would love to devour fast ! Try out these gravy pork balls on cabbage dish and tell me if you like it ! Your suggestions for this Lion's Head are welcome !
  Ground pork 1 Pound
  Stale bread 1⁄2 Pound (In Small Pieces)
  Mushrooms 8 , soaked and chopped
  Water chestnuts 12 , chopped
  Chopped onion 1 Cup (16 tbs)
  Ginger slice 2 , chopped
  Egg 1 , well beaten
  Sherry 1 Teaspoon
  Soy sauce 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sugar 2 Teaspoon
  Cornstarch 2 Teaspoon
  Oil 1 Tablespoon
  Oil 2 Tablespoon
  Celery cabbage 2 Pound, cut into 4 inch lengths
  Chicken stock 1 1⁄2 Cup (24 tbs)

Mix the pork with the bread, mushrooms, water chestnuts, onion and ginger.
Add egg, sherry, soy sauce, salt, pepper, sugar, cornstarch and 1 tablespoon oil and mix thoroughly.
Shape into 4 large balls.
Heat pan with 2 tablespoons oil and when it is hot add the meatballs and saute till well browned.
Cut the celery and cabbage into quarters and then into 4 inch sections.
Place in a large flat pan and put the meatballs on top.
Add the chicken stock and simmer for 2 hours.
Arrange the cabbage on a platter and the balls on top of the cabbage and pour the gravy over all.
Serve at once.

Recipe Summary

Main Dish

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Pork And Chestnut Lion'S Head Recipe