-
1
In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick.
-
2
Form into large meatballs.
-
3
On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
-
4
In a wok or large skillet over medium-high heat, add the vegetable oil.
-
5
Brown the meatballs in hot wok until deep golden brown.
-
6
Remove from the wok.
-
7
Drain on paper towels and keep warm.
-
8
Wipe the wok or skillet clean with a paper towel.
-
9
Return the wok to high heat and cook cabbage until just wilted.
-
10
Place the cooked cabbage on the bottom of a large soup pot or casserole dish.
-
11
Add the meatballs and broth.
-
12
Cover and simmer until meatballs are cooked through, about 6 to 7 minutes.
-
13
Stir and serve warm.
-
14
Cook's Note: This classic Shanghai dish is named Lion's Head because of the massive size of the meatballs, and because the cabbage, when cooked, looks like a lion's mane.
-
15
Ming-Na uses ground pork for her meatballs but they can be made with ground turkey or ground chicken.
-
16
A viewer, who may not be a professional cook, provided this recipe.
-
17
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
