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Asian Lion'S Head Meatball Casserole

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Lion's Head Casserole! A delicious, and well flavored set of meat balls on a bed of Cabbage. Who in the world can resist such a thing! Try making these Lion's Head Casserole and experience the charm of the dish for yourself!
Ingredients
  Ginger slices 3
  Green onions 2
  Water 1⁄3 Cup (5.33 tbs)
  Ground pork 1 1⁄2 Pound
  Rice wine/Dry sherry 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Cornstarch 4 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Chinese cabbage 1 1⁄4 Pound (1 Head)
  Vegetable oil 2 Tablespoon
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Water 3 Cup (48 tbs)
  Soy sauce 2 Tablespoon
  Vegetable oil 1 Tablespoon
Directions

Lightly crush ginger root and green onions with the broad side of a cleaver.
Soak ginger root and green onions in 1/3 cup water 15 minutes.
Chop ground pork with a cleaver 3 to 5 minutes to make a paste.
Place in a large bowl.
Combine marinade ingredients in a small bowl; mix well.
Discard ginger slices and green onions and add liquid to marinade; mix well.
Pour marinade over pork paste.
Mix with your fingers and shape into a large ball.
Lightly toss ball into the bowl 3 minutes until pork mixture is very sticky.
Remove 3 large cabbage leaves and set aside.
Chop remaining cabbage into 1-1/2-inch squares.
Heat 2 tablespoons oil in a wok over high heat 30 seconds.
Add cabbage squares.
Stir-fry until soft.
Remove with a slotted spatula, draining well over wok.
Place cooked cabbage in the bottom of a large casserole or baking dish to make a nest for the meatballs.
Heat 1/2 cup oil in wok over high heat 1 minute.
Reduce heat to medium.
Mix cornstarch with 2 tablespoons water to make a paste.
Divide ground pork mixture into 4 portions.
Put a little cornstarch paste in the palm of your hand then hold 1 pork portion in your palm and shape into a large ball.
Carefully lower pork ball into hot oil with a slotted metal spoon.
Fry on all sides until lightly browned.
Remove with a slotted spoon, draining well over wok.
Place on top of cabbage.
Repeat with remaining pork portions.
Cover the four balls with 3 reserved cabbage leaves.
Add chicken broth and 3 cups water to casserole or baking dish.
Cover and simmer over low heat 3 to 4 hours until only 1-1/2 cups sauce remains.
Sprinkle with soy sauce and 1 tablespoon oil.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork

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