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!
Ingredients
3 slices fresh ginger root
2 green onions
1/3 cup water
1-1/2 lbs. ground pork
Marinade:
1 tablespoon rice wine or dry sherry
1-1/2 teaspoons salt
4-1/2 teaspoons cornstarch
1/4 teaspoon pepper
1/2 teaspoon sugar
1 (1-1/4-lb.) Chinese cabbage
2 tablespoons vegetable oil
1 tablespoon cornstarch
2 tablespoons water
1 cup chicken broth
3 cups water
2 tablespoons soy sauce
1 tablespoon vegetable oil
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.
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.
