Braised lion's head
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Porkballs |
| 1 | Head Mustard cabbage | |
| 2 | tablespoons | Oil |
| 1 | cup | Stock |
| ½ | cup | Soy sauce |
Directions
1. Prepare Lion's Head porkballs (see steps 1 to 4 in recipe "Lion's Head"); cut mustard cabbage as in step 5.
2. Heat oil in a heavy pan and brown porkballs quickly. Add stock and soy sauce and bring to a boil; then simmer, covered, 30 minutes.
3. Add cabbage; simmer, covered, 30 to 40 minutes more.
VARIATION: Make smaller porkballs and saut‚ 15 to 20 minutes. Top with Chinese cabbage stems, cut in 3-inch sections. Simmer, covered, with no additional liquid, 10 to 15 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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