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Lion's Head Pot

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  Chinese cabbage 1 Pound (500 Gram)
  Minced pork 8 Ounce (250 Gram)
For seasoning sauce
  Sesame oil 1 Teaspoon
  Sherry 1⁄2 Teaspoon
  Chopped onion 1⁄2 Teaspoon
  Grated ginger 1⁄2 Teaspoon
  Black pepper 1 Pinch
For coating paste
  Cornflour 1 Teaspoon
  Water 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
65 Minutes
Ready In: 
80 Minutes

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 766 Calories from Fat 536

% Daily Value*

Total Fat 60 g92.2%

Saturated Fat 17.4 g87.2%

Trans Fat 0 g

Cholesterol 131.5 mg43.8%

Sodium 1113.2 mg46.4%

Total Carbohydrates 16 g5.4%

Dietary Fiber 4.9 g19.6%

Sugars 5.6 g

Protein 42 g84.4%

Vitamin A 405.7% Vitamin C 343.2%

Calcium 51.3% Iron 33.5%

*Based on a 2000 Calorie diet

Lion's Head Pot Recipe