Lion’s Head

Name: Lion’s Head
Yield: makes 4 servings
Ingredients: 2 pounds boneless pork shoulder (butt or picnic), coarsely ground in a food processor or meat grinder; 1 scallion, trimmed and minced; One 1-inch piece fresh ginger, peeled and minced; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 2 teaspoons sugar; 1 teaspoon white pepper; 2 egg whites; 2 tablespoons corn, grapeseed, or other neutral oil; 1/2 pound Napa cabbage, cut into 2-inch pieces; Salt to taste; 1 quart beef or chicken stock, preferably homemade (page 160); 1 tablespoon dark sesame oil, or to taste

December 14, 2011

These Chinese meatballs are so named because of their large size.When served in the center of cabbage leaves, the dish resembles a lion’s head and mane; or at least that’s what they say. In any case it is an unusual, delicious dish that’s easy to make.

Recipe notes

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