Lion’s Head is a straightforward country dish made with meat and greens; bolt, that is it. However what’s with the name? The premise is that — OK, a small bit creativeness would assist right here — an infinite meatball supplied on high of a bed of braised cabbage, vaguely, resembles the head and mane of a lion.
Lion’s Head is a extraordinarily well-liked dish in well-liked-day Shanghai delicacies, despite the incontrovertible truth that it traces its origin to Yangzhou in jap China. It is a unimaginative-cooked dish, no longer one to be rushed due to the it takes time for the pork and cabbage to make taste. Whenever you may maybe beget got an afternoon free, attach some music on, pour your self a tumbler of wine, attach your self at ease, after which pick up started within the kitchen.
- 1 tablespoon soy sauce
- 1 tablespoon shao-hsing wine or dry sherry
- 1 teaspoon sugar
- 1 teaspoon freshly grated ginger
- salt and freshly ground murky pepper, to taste
- 3 water chestnuts, chopped finely (no longer predominant)
- 1 pound ground pork butt, preferably from the shoulder*
- all-design flour, for dredging the meatballs
- 2 tablespoon vegetable oil
- 1 small head napa cabbage, lop relieve into 2-lunge strips
- 1 clove garlic, minced
- 1 1/2 cup chicken broth
- cooked rice, for serving (no longer predominant)
- Preheat the oven to 300 levels.
- In a small bowl, mix the soy sauce, wine, sugar, ginger, a accurate pinch of salt, and a couple rounds of ground murky pepper. Add the mixed seasoning and water chestnuts, if the utilization of, to the pork in an infinite bowl. Mix well and shape meat into 2- to about a-lunge-diameter balls. Roll the meatballs in flour to give them a gentle-weight coating.
- Heat an infinite oven-stable cooking pot over medium-excessive warmth. Add the oil. When the oil is sizzling but no longer smoking, add the meatballs. Allow them to cook for a small while earlier than turning them over. Originate obvious to brown every aspect after which capture away them from the pot and plight aside.
- Continue with the the same pot over medium-excessive warmth; add the Napa cabbage. Season with a pinch of salt. Sauté for 2-3 minutes. Add the garlic and sauté for 1 extra minute.
- Add the chicken broth to the Napa cabbage. Let the broth reach to a boil, then add relieve the meatballs. Nestle the meatballs among the Napa cabbage. Veil the pot and place within the oven. Cook for 2 hours. Take some distance from the oven. Season with salt and pepper, to taste. Aid with rice, if desired.