Asian Lion'S Head Meatball Casserole Recipe

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!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Root ginger slice3
 Green onions2
 Water1/3 Cup (16 tbs)
 Ground pork1/2 Pound
 1 tablespoon rice wine or dry sherry
 Salt1/2 Teaspoon (Marinade:)
 Cornstarch1/2 Teaspoon (Marinade:)
 Pepper1/4 Teaspoon (Marinade:)
 Sugar1/2 Teaspoon (Marinade:)
 Chinese Cabbage1 (Marinade:)
 Vegetable oil2 Tablespoon (Marinade:)
 Cornstarch1 Tablespoon (Marinade:)
 Water2 Tablespoon (Marinade:)
 Chicken broth1 Cup (16 tbs) (Marinade:)
 Water3 Cup (16 tbs) (Marinade:)
 Soy sauce2 Tablespoon (Marinade:)
 Vegetable oil1 Tablespoon (Marinade:)

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.
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