Lion's Head Pot
|Chinese cabbage||1 Pound (500 Gram)|
|Minced pork||8 Ounce (250 Gram)|
|For seasoning sauce|
|Sesame oil||1 Teaspoon|
|Chopped onion||1⁄2 Teaspoon|
|Grated ginger||1⁄2 Teaspoon|
|Black pepper||1 Pinch|
|For coating paste|
|Soy sauce||1 Teaspoon|
|Salt||To Taste (For Seasoning)|
|Cooking oil||1 Tablespoon (Adjust Quantity As Needed)|
Wash and tear the cabbage into 6-cm (2 1/2-in) squares.
Heat a frying-pan with 1 1/2 tablespoons of oil and stir-fry the cabbage until soft -about 2 minutes.
Transfer to a casserole.
Mix the pork and seasoning sauce very thoroughly in a bowl.
Throw the mixture against the sides of the bowl to expel any air.
Divide the mixture and roll into four balls.
Coat the outside of each ball with the cornflour paste.
Reheat the frying pan with another tablespoon of oil and gently brown the balls on all sides.
Lay them on top of the cabbage in the casserole, cover and cook on a low heat for 1 hour.
Adjust the seasoning with salt and soy sauce if necessary and serve.