Lions head meatballs

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These meat balls are absolutely delicious, as they cook the flavours from the meat and the stock turn into a tasty broth which in turn is absorbed by the Chinese cabbage. Served with steamed rice to mope up the broth they make an interesting change for dinner that all the family will love.

1 Chinese cabbage
700g minced pork belly
1tblsp cornflour
1tsp salt
50ml dark soy
75ml shoaxing wine
2 eggs, lightly beaten
1 pieces of ginger grated
100g toasted pinenuts                             
200ml chicken stock
50ml dark soy
30ml shoaxing wine
50g sugar

Remove 8 outer leaves from the cabbage and shred the rest. Place the pork into a bowl and add the cornflour, salt, soy, shoaxing, egg, ginger and pinenuts. Mix until combined. Roll the mix into balls. Heat the oil in a pan until hot add the meat balls and fry until golden, drain and pour out most of the oil. Add the shredded cabbage to the pan and stir fry until just wilted. Place the cooked cabbage into a baking dish and place the meat balls on top. Pour the stock, soy, shoaxing, sugar and seasoning into a pot and bring to the boil, pour over the meat balls and cover with the outer leaves. Place in a 170c oven and cook for 1 hour.
Spoon onto serving plates and serve with steamed rice.

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