Lion's Head Pot Recipe


Preparation Time15 MinCooking Time1 Hr 5 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMain Ingredient
Interest Group


 Chinese cabbage1 Pound (500 Gram)
 Minced pork8 Ounce (250 Gram)
For seasoning sauce
 Sesame oil1 Teaspoon
 Sherry1⁄2 Teaspoon
 Chopped onion1⁄2 Teaspoon
 Grated ginger1⁄2 Teaspoon
 Black pepper1 Pinch
For coating paste
 Cornflour1 Teaspoon
 Water1 Teaspoon
 Soy sauce1 Teaspoon
 Salt To Taste (For Seasoning)
 Cooking oil1 Tablespoon (Adjust Quantity As Needed)

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 mg

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


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.