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.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast
happy valentine day