Lion's head braised Chinese meatballs - two ways

(Click on image for larger view)

I've loved this dish since I first discovered it in Mai Leung's Classic Chinese Cook Book several years ago.  That was the first time I'd heard of it, and over time I have modified to suit my taste.

Today I modified things to suit the market (and my pantry).

These meatballs are a natural comfort food; they simmer in a savory stock studded with cabbage and mushrooms which can be made into either a thick sauce, or served as a soup.  I'm sharing both with you today.  The backbone is simple ground pork; the store only had completely lean pork available so I have added 75 / 25 ground beef to add a bit of fat.  The result was a bit loose, and the meatballs turned out a bit more like polygons, but the flavor was fantastic.

The wilted cabbage leaves are said to resemble the mane of a lion; with a little creative license it works out fine.

THE RECIPE

FOR THE MEATBALLS:

1# ground pork
1# ground beef, 75 / 25 fat
1 can water chestnuts (or fresh); minced
1 can bamboo shoots (or fresh); minced
One 2in. length fresh ginger root, peeled and minced
4 scallions, minced
4 T black (thick) soy sauce
3 T cornstarch
2 T shaoxing cooking wine
2 T sesame oil
1 T granulated sugar
1 T ground white pepper
1 t minced garlic
1 t five spice powder
3-4 drops chili oil
1 egg
Corn oil for frying

Mix above ingredients in a bowl, enough to blend but do not overmix.  Form 8-10 balls and set aside on a plate.

FOR THE STIR FRY

1 head Napa cabbage
6 dried Shiitake mushroom slices
Corn oil for stir frying

4 cups chicken of beef stock

Salt, to taste

3 scallions, minced

Remove 3-4 outer leaves and set aside.  Reconstitute the mushrooms in hot water, approximately 30 minutes.  Core the cabbage and shred lengthwise into 1 inch strips.  Drain the mushrooms and press out excess water; dice and reserve the liquid.

VERSION 1 - LION'S HEAD IN SOUP

Heat a wok; add a bit of oil and brown the meatballs all over; remove and set aside.

(Click on image for larger view) Fresh from the wok.

Return the wok to heat; add the mushrooms and cabbage and wilt slightly.  Add the mushroom liquid and simmer 3-5 minutes.

(Click on image for larger view)

Transfer to a Dutch oven.  Add the meatballs and stock;

(Click on image for larger view)

cover with the whole cabbage leaves.

Bring to a boil; cover and simmer over low flame for 50 minutes.

(Click on image for larger view) Just done; here is the "mane".

Check the stock and adjust seasoning as desired.  For each portion, place some of the vegetables on the bottom of a bowl.  Add a meatball or two, garnish with one of the whole cabbage leaves on the side (to form the "mane") and scallions.

(Click on image for larger view)

VERSION 2 - LION'S HEAD IN SAUCE

1 - 2 cups braising liquid from the main casserole
1 T Shaoxing cooking wine
1 t light (thin) soy sauce
1 t Chinkiang (black) vinegar

2 T cornstarch
&
2 T cold water, blended to form a slurry

Steamed rice
scallions, minced

In small saucepan, heat the first four ingredients.  Slowly add the cornstarch in increments.  Whisk the sauce as it thickens.  For each portion, place rice in a bowl; add some vegetables, a meatball and pour heated sauce over.  Garnish with scallions.

(Click on image for larger view)

Don't forget the Sriracha hot sauce as well!