Recipe: Lion's Heads (Shi Zi Tou) (Chinese)

LION'S HEADS (SHI ZI TOU)

"Some of Suzhou's best-known dishes are steamed or stewed, such as these pork meatballs. Each large meatball is said to resemble a lion's head, and the cabbage suggests a lion's mane. The meatballs roast in the juice for a long time to become succulent and tender.

This famous and popular Eastern Chinese main dish is comfort food -- the Chinese equivalent of matzo ball soup -- and is regularly served at home. There are as many variations of this recipe as there are families."

FOR THE PORK SEASONINGS:
1 1/2 teaspoons salt
2 teaspoons dark sesame oil
1 tablespoon rice wine or dry sherry
1 tablespoon minced green onions
1 teaspoon minced fresh ginger
1 1/2 tablespoons cornstarch
6 ounces canned water chestnuts, drained and minced, or 1/2 pound freshwater chestnuts, minced (optional)
FOR THE PORK COATING:
1 tablespoon cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon water
FOR THE MEATBALLS:
2 pounds Chinese cabbage (napa cabbage)
4 tablespoons peanut, safflower or corn oil (divided)
1 tablespoon rice wine or dry sherry
4 cups low-sodium canned or homemade chicken broth or water
1 1/2 pounds ground pork (butt or picnic shoulder)
3/4 teaspoon salt
1 tablespoon soy sauce
4 ounces dry bean threads (cellophane noodles) or hot cooked rice (optional)
Chopped green onions for garnish

TO MAKE PORK SEASONINGS:
Combine salt, sesame oil, rice wine, green onions, ginger, cornstarch and water chestnuts; set aside.

TO MAKE PORK COATING:
Combine cornstarch, soy sauce and water; set aside.

TO MAKE MEATBALLS:
Rinse the cabbage and drain thoroughly. Remove and set aside four of the big outer leaves. Cut the remaining leaves into 2-inch squares and discard the core.

Heat a wok, add 1 tablespoon of oil, and heat until smoking. Add the firmer sections of cabbage and stir-fry for about 1 minute over high heat, stirring constantly.

Add the leafier sections and sprinkle the tablespoon of rice wine over the cabbage. Stir-fry for another minute and add the chicken broth. Cook the mixture for about 10 minutes over high heat; then transfer it to a heavy 3-quart casserole or a Dutch oven; set aside. Use a wide casserole so meatballs may be placed in one layer without crowding.

Break up the ground pork into a mixing bowl. Add the reserved pork seasoning and mix with your hands for about 5 minutes until combined evenly. Divide the meat into 4 portions and form them into large meatballs. Throw them back and forth between your hands.

Reheat the wok, add the remaining 3 tablespoons of oil, and heat until very hot. Dip the meatballs in the reserved pork coating and very gently slide them into the pan. Pan-fry the meatballs over high heat until all sides are brown. Remove them with a slotted spoon, and drain.

Preheat the oven to 400 degrees F.

Arrange the meatballs on the cabbage in the casserole and cover with the 4 reserved cabbage leaves. Cover the casserole.

Bake the casserole for 1 hour.

Add the 3/4 teaspoon salt and 1 tablespoon soy sauce, stir, and bake 10 more minutes. If using bean threads, add them in the last 5 minutes of cooking and simmer until tender.

Pour all the contents over the meatballs in the serving dish. Sprinkle with green onions. Serve immediately with white rice if not using bean-thread noodles.

VARIATION:
You may substitute chopped cooked or canned crab meat or imitation crab meat for part of the ground pork.

Makes 6 servings
Adapted from source: Classic Chinese Cuisine by Nina Simonds