Recipe(tried): Lion's Head (Chinese Stewed Large Meatballs -- Shanghai Style)

Chinese call these meatballs "lion's head" because of their extra large size. These are a traditional specialty in the Yangzhou area and are prepared principally with minced pork, although they may consist of a combination of meats and sometimes contain a delicious filling, such as crabmeat.
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Lion's head (Chinese stewed large meatballs -- Shanghai style)

750g / 1 /2 lb lean pork (preferably fillet/tenderloin)
2 1/2 Tbsp. finely chopped spring onion (scallion)
1 tsp. grated fresh ginger
1 1/2 tsp salt
1 Tbsp. Shaoxing rice wine (or sherry)
500-750 91 - 1 1/2 lb) Chinese cabbage
lard or vegetable oil for frying
chicken stock or superior stock **superior stock is usually made of chicken and dry scallop and thus only used for special dishes.

Cut the pork into small pieces, then mince it finely (with a Chinese cleaver or in a food processor).

Mix in the spring onion, ginger, salt, and wine and work into the meat with your fingers until smooth and sticky. Form into 3-4 large meatballs (slightly small than a tennis ball). Wash the cabbage and cut lengthways into quarters. Stir-fry it briefly in a wok, in lard or oil, adding a generous pinch of salt.

Spread 1/2 of the cabbage across the bottom of a casserole and place the meatballs on top, then cover with the remaining cabbage.

Add enough boiling stock to just cover the meatballs. Cover the casserole tightly and simmer over low heat for about 1 1/2 hours until the meatballs are melt-in-the-mouth tender.

Serve in the casserole, pushing the vegetables to one side to expose the meatballs.