Recipe - Braised Lions HeadCategories: Meat, Braised Lions Head
4 lg Porkballs
1 Head Mustard cabbage
2 tablespoon Oil
1 cup Stock
One half cup Soy sauce
1. Prepare Lion's Head porkballs (see steps 1 to 4 in recipe "Lion's
Head"); cut mustard cabbage as in step 5.
2. Heat oil in a heavy pan and brown porkballs quickly. Add stock and
soy sauce and bring to a boil; then simmer, covered, 30 minutes.
3. Add cabbage; simmer, covered, 30 to 40 minutes more.
VARIATION: Make smaller porkballs and sauté 15 to 20 minutes. Top with
Chinese cabbage stems, cut in 3inch sections. Simmer, covered, with no
additional liquid, 10 to 15 minutes more.
From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Braised Lions Head recipe makes 4 Servings