Lion’s Head Casserole 獅子頭

3 lb./ 1 head napa cabbage
1 lb. chopped pork
1 1/2 Teaspoon of salt
1/2 Tablespoon of sesame oil
1/2 Teaspoon of rice wine
1/4 Teaspoon of black pepper
1/4 cup water chestnuts
1 Teaspoon of chopped green onion
1 Teaspoon of chopped ginger root
1 Tablespoon of cornstarch
1 1/2 Tablespoon of soy sauce
1/2 Tablespoon of water

Rinse cabbage lightly and remove 4 outer leaves; tear rest of cabbage into small squares; drain. Heat pan and 6 tablespoon of oil; stir fry cabbage sections until soft and add 2 cups of water; cook for 5 minutes over medium heat; remove and place in the bottom of a heatproof casserole.

Chop pork finely and mix with 1 teaspoon of salt, 1/2 tablespoon of sesame oil, 1/2 teaspoon of rice wine, 1/4 teaspoon of black pepper, 1 teaspoon of chopped green onion, 1 teaspoon of chopped ginger root, 1/2 tablespoon of cornstarch, 1/4 cup water chestnuts.

Lightly throw mixture against inside of mixing bowl to combine ingredients; separate into 4 portions and shape into balls. Coat each ball with pre-mixed 1/2 tablespoon of cornstarch, 1/2 tablespoon of soy sauce, 1/2 tablespoon of water.

Heat pan and 6 tablespoon of oil; fry pork balls on all sides until golden brown; remove and place on cabbage in casserole; cover pork balls with 4 outer cabbage leaves and add1/2 teaspoon of salt, 1 tablespoon of soy sauce; cover and simmer 1 hour over low heat; serve.

Tip: Try experimenting with bread to include in the meatball mixture. It adds a nice texture!