Lion's Head (Napa Cabbage with Pork Balls)

紅燒獅子頭： Another dish my mom made, and still makes for me whenever I'm missing Taiwan. Its Stewed Napa Cabbage and Pork Balls. this dish varies by name in China but there are two specific types Northern and Southern. In the north specifically the Beijing area, they are 四喜丸子 (Sixi Wangzi) or "4 Happy Meatballs." They call it Lion's Head because the Pork balls are the head and the napa cabbage is the mane of the lion.

Ingredients:

1 lb. Ground Pork (If you are using Chicken or Turkey see note at the bottom)
1 Egg
2 Tbs Soy Sauce (Real Soy Sauce)
1 Tsp Salt
1 Tsp Ground White Pepper
2 Tbs Cornstarch
1 Tsp Soy Paste (if you cant find this, add in another teaspoon of soy sauce)
1-2 Tsp Sesame Oil
1 Tsp Fresh Ground Ginger or Finely Chopped Ginger
1/2 Tsp Worcestershire Sauce

1/2 Napa Cabbage (Cut into 1-2" pieces, discarding the root but keeping the white parts)
1 1/2 Cups Chicken Stock
1 Tbs Soy Sauce
1 Tsp Mushroom or Chicken Bouillon

Mix the ingredients together in a size appropriate bowl until the meat is slightly sticky. Let it rest in the fridge for about 20 minutes then place enough oil into a pan to cover a 2" meat ball or you can bake it at 350ºF for 15 minutes. I prefer frying because the Napa Cabbage will take the oily-ness of the dish out and it also makes the pork balls stronger in the stewing process. So once your 2" Pork Balls are golden brown on the outside pull them out and let them drain. Its ok if they are not well done because you will be stewing them later on, just make sure anyone who likes to peck at food doesn't peck at the meat balls while you are preparing the stewing part.

In a soup pot or a deep pan on high heat, add in 2 table spoons of oil (usually i just take it from the frying oil because its all ready hot and ready to go) and add in the white stalky parts of the napa cabbage first so that they cook all the way through. Add a pinch of salt and stir it around lightly and cover for about 5 minutes, this should give it enough time to wilt down so you can add the leafy parts. (You will also notice water at the bottom of the pan at this point, DO NOT THROW IT OUT, all the vitamins are in that water and it delicious!) Next, add in the leafy parts of the napa cabbage and cook it down with the pork balls. Then Add in the chicken stock, soy sauce, mushroom or chicken bouillon and mix well. Simmer on low to medium low for 20 minutes and eat!

Its great buy itself or with a bowl of rice and its actually really light!

Happy Eating!

(For Turkey or Chicken you need to add in more oil so that it doesn't dry out along with another Tsp. of Cornstarch to keep it together in the frying/ baking process)