Lion's Head Stew Recipe

Name: Lion's Head Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds coarsely ground fatty pork; 1/2 cup ginger-scallion water (1 cup cold water, 3 large, peeled slices ginger, 3 chopped; scallions - all blended together and strained); 2 eggs, lightly beaten; Canola oil, to cook; Cornstarch, to coat; 1 medium head Napa cabbage, save 4 large leaves, cut remainder into 1-inch slices; Chinese clay pot with cover; 2 teaspoons sugar; 2 tablespoons dark soy sauce; 2 tablespoons light soy sauce; 2 large pieces dried tangerine peel; 8 dried black mushrooms, rinsed, rehydrated, de-stemmed and halved; 6 cups chicken stock; Salt and black pepper, to taste

Servings: persons

2 pounds coarsely ground fatty pork
1/2 cup ginger-scallion water (1 cup cold water, 3 large, peeled slices ginger, 3 chopped
scallions - all blended together and strained)
2 eggs, lightly beaten
Canola oil, to cook
Cornstarch, to coat
1 medium head Napa cabbage, save 4 large leaves, cut remainder into 1-inch slices
Chinese clay pot with cover
2 teaspoons sugar
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 large pieces dried tangerine peel
8 dried black mushrooms, rinsed, rehydrated, de-stemmed and halved
6 cups chicken stock
Salt and black pepper, to taste

1
Preheat an oven to 350 degrees.
2
In a large bowl, mix the pork with the ginger-scallion water, eggs and season.
3
Throw the pork in a bowl 10 times to compact the meat together.
4
Preheat a large skillet and coat with oil.
5
Make 8 large meatballs and coat with cornstarch.
6
Only brown the meatballs on all sides.
7
Do not cook them through, then drain on paper towels.
8
Place sliced cabbage in the clay pot and top with meatballs.
9
Mix sugar with soy sauces to dissolve and add to pot.
10
Add peel, mushrooms and stock.
11
Check for seasoning.
12
(The flavor of the broth will eventually be the flavor of the meatballs/cabbage, season well.)
13
Top the meatballs with the whole cabbage leaves and cover.
14
Place in the oven and braise for 3 hours.
15
PLATING Serve the clay pot family style with small bowls of steamed rice.

1300

kcal

Calories

Fat

Carbs

187

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds coarsely ground fatty pork, 1/2 cup ginger-scallion water (1 cup cold water, 3 large, peeled slices ginger, 3 chopped, scallions - all blended together and strained), 2 eggs, lightly beaten, and more.

Yes, Lion's Head Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lion's Head Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions