Lion's Head Casserole Recipe

Lion's Head Casserole Recipe

Ingredients:

• 3 1/3 lb napa cabbage

• 1 lb ground pork

Ingredients A:

• 3/4 teaspoon rice wine

• 3/4 teaspoon salt

• Dash of sesame oil

• Dash of black pepper

• 1 teaspoon green onion, chopped

• 1 teaspoon ginger root, chopped

• 1 egg

• 4 tablespoons water

• 1/2 tablespoon cornstarch

Ingredients B:

• 1/2 tablespoon soy sauce

• 1/2 tablespoon water

• 1/2 tablespoon cornstarch

Ingredients C:

• 1 tablespoon soy sauce

• 1/2 teaspoon salt

Method:

1. Rinse the cabbage lightly; remove and retain 4 outer leaves, cut the remaining cabbage into 2 inch pieces

2. Mix the ground pork with Ingredients A then divide it into 4 portions. Roll each portion into a ball

3. Heat the wok then add 4 tablespoons oil; dip each meatball into the mixture Ingredients B. Remove then fry the meatballs until all sides are golden brown; remove.

4. Deep fry the pieces of cabbage and add 1 cup water; cover and cook for 5 minutes or until soft.

5. Line the bottom of a casserole dish with the cabbage. Place the meatballs on top of the cabbage. Cover the meatballs with the 4 cabbage leaves reserved in step 1.

6. Add Ingredients C; cover and turn the heat to low. Cook for 1 hour.