Hong Shao Shi Zi Tou (Red Braised Lion's Head) (Chinese)

 This Chinese dish consisting of very large pork meatballs braised in a delicious sauce is less well-known in the Western world, but that's a shame that must be put right. It's one of the best Chinese meals I've ever tasted.

Recipe source: the wonderful TraditionalChineseRecipes blog.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Cacio e Pepe Pasta (Cheese and pepper pasta) (Italian).

Five years ago: Tortellini tomato salad with pesto dressing + possible improvisations.

Six years ago: Pink raspberry lemonade (raw vegan).

Seven years ago: Pain aux herbes de Provence (French) (vegan).

Eight years ago: Baby making and no cooking:).

Ingredients (serves 4):

• 1 1/2 lbs (1,5 kg) Ground Pork
• 4 tbs Water
• 8 Water Chestnuts, large mince
• 3 Scallions, minced
• 3 tsp Ginger, minced
• 2 tsp Sesame oil
• 1 tbs Sherry
• 1/2 tsp Salt
• 2 - 3 tbs Cornstarch for dredging pork balls
• 3 or 4 tbs Peanut oil
• 2 tbs Dark Soy
• 2 tbs Light Soy
• 20 oz Napa Cabbage, root end trimmed, leaves separated
• 2 tsp Brown sugar
• 1 1/4 cup Chicken stock 

Make a potato flour slurry (equal parts water and starch, approx 2/3 tsp each; you can also use cornstarch, though it will not result in as gelatinous a sauce).

  

Combine pork and water.  Mix meat in one direction, and keep mixing until it is somewhat fluffy and cohered, a few minutes; add  large mince chestnuts, minced scallion, minced ginger, sesame oil, sherry and salt; mix well and form into 5 large meat balls approx 6 oz each, 2 1/2"  to 3" diameter. 

Dust meatballs in cornstarch and remove excess--set aside. 

Heat wok with 3 TAB peanut oil over medium heat;  when wok oil is just barely smoking, add meat balls one at a time and fry, rolling and turning very gently, until slightly firm and browned.  Remove and proceed with the next one.  

Clean wok, heat to medium, add 6 Tablespoons of water, put in cabbage leaves, cover and steam 5 minutes or so until leaves are flexible.  Remove and allow to cool enough to handle.  

Line sand pot (sha guo) or small casserole with 2/3 of the cabbage; gently add the five meatballs, then pour in chicken stock, sugar, and soy sauces.  Lay remaining cabbage over meat, cover and braise balls for 1 1/2  hours on top of stove.  

When done and cool enough to handle, carefully remove Lion's heads to a plate.  On the service platter, arrange braised cabbage in a circular pattern; arrange meatballs in the center.  Reduce braising liquid to desired flavor intensity and add stream of slurry until liquid is thickened, coats spoon thickly, but still runs.  Pour over Lions head, garnish with slivered green onion or slivered carrot.

It's done, dig in! :)