top of page

Lion's Head (獅子頭)

Prep Time:

30 minutes

Cook Time:

30 minutes

Serves:

4

Another fantastic Asian recipe from our dear friend Doug that he obtained from a 1956 cookbook published by the Benedictine nuns of Peking. The name of the dish comes from it's appearance - the Napa cabbage looks like the mane of a lion.

30 minutes

Ingredients

  • 1 lb ground pork

  • 10 white mushrooms, chopped

  • 10 water chestnuts, diced

  • 1 medium onion, chopped

  • 1 T fresh ginger, minced

  • 2 cloves garlic, minced

  • 1 egg, beaten

  • 1½ C water

  • 4 T soy sauce

  • ½ T salt

  • 2 t sugar

  • 4 t cornstarch

  • 1 T oil

  • 1 head Napa cabbage

  • 1 t sherry or white wine


Preparation

NOTE: You can substitute regular cabbage for the Napa cabbage, but you will not get the same visual appearance or presentation.

  1. In a large bowl, combine all ingredients listed above (except the cabbage and the oil). Form into approximately 12 pork balls (should be approximately golf ball sized).

  2. Slice the end of the cabbage off and separate the leaves; wash and dry thoroughly.

  3. Heat up the 1 T oil in a medium-sized skillet with a lid, and fry the pork balls until browned on all sides - approximately 10 minutes. Turn off heat and remove pork balls. Drain oil, wipe out and clean skillet.

  4. Pour 1½ C water into the skillet and lay the cabbage leaves on top, completely covering the water. Turn on heat to medium-low, place pork balls on top and cover with a lid. Cook for 25 - 30 minutes. Serve lion's head over the cooked cabbage.

bottom of page