Lion's Head

Directions

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