紅燒獅子頭：Lions Head
Serves 4-6
Another dish my mom would make when I was younger, and now I make it when I'm missing homey comfort food. It's Stewed Napa Cabbage and Pork Balls. This dish varies by name in China but there are two specific types: Northern and Southern. In the north, specifically the Beijing area, they are 四喜丸子 (Sixi Wangzi) or "4 Happy Meatballs." They call it Lion's Head because the Pork balls are the head and the napa cabbage is the mane of the lion. I grew up eating a Shanghai/ Taiwanese style combination mix.
Ingredients:
Meatball Mix
2 lb. Ground Pork (If you are using Chicken or Turkey, see note at the bottom)
1 Egg
2 Tbsp Soy Sauce (Real Soy Sauce)
1 Tbsp Mirin
1 Tsp Salt
1 Tsp Ground White Pepper
2 Tbs Cornstarch
1 Tsp Oyster Sauce (if you have a shellfish allergy, you can substitute soy paste)
1-2 Tsp Sesame Oil
1 Tbsp Fresh Ground Ginger or Finely Minced Ginger
1 Tsp 5 Spice Powder
2 Tbsp Minced Spring Onions
1 C. Panko
½ C. Milk/ Heavy cream/ Half and half
1/2 Napa Cabbage (Cut into 1-2" pieces, discarding the root and stem but keeping the white parts)
1 ½ C. Chicken Stock
1 Tbsp Soy Sauce
1 Tbsp Mirin (Japanese cooking wine)
1 Tsp Mushroom or Chicken Bouillon (can be one cube)
2 pieces of sliced ginger about 3" long and ¼" thick
1 Tsp Sesame Oil (to finish)
Mix all of the ingredients for the meatballs in a size-appropriate bowl until the meat is slightly sticky.
Let the meatball mix rest in the fridge for about 20 to 30 minutes, then place enough oil into a pan to cover a 2" meatball or you can bake it at 350ºF for 15 minutes. I prefer frying because the Napa Cabbage will take the oiliness of the dish out, and it also makes the pork balls stronger in the stewing process. So once your 2" Pork Balls are golden brown on the outside, pull them out and let them drain. It's ok if they are not well done because you will be stewing them later on. Just make sure anyone who likes to peck at food doesn't peck at the meatballs while you are preparing the stewing part.
In a soup pot or a deep pan (I use a dutch oven when I make Lions Head) on high heat, add in 2 table spoons of oil (usually I take the oil from the frying pan because its all ready hot and ready to go) and add in the ginger and white stalky parts of the napa cabbage leaves first so that they cook all the way through.
Add a pinch of salt and stir lightly, then cover for about 5 minutes. This should give it enough time to wilt down so you can add the leafy parts. (You will also notice water at the bottom of the pan at this point. Leave it! All of the vitamins are in that water, and it makes the base even more delicious!
Next, add the leafy parts of the napa cabbage and cook them down with the pork balls.
Then, add the chicken stock, soy sauce, and mushroom/ chicken bouillon.
Mix well but stir gently. You don't want to break your meatballs up before they get a chance to cook and absorb the sauce.
Simmer on low to medium-low for 30 minutes.
Finish with the sesame oil, and then serve and eat!
It's great by itself or with a bowl of rice, and it's a really light dish but still comforting!
Happy Eating!
(For Turkey or Chicken you need to add in more neautral oil so that it doesn't dry out along with another Tsp. of Cornstarch to keep it together in the frying/ baking process)
