Serves: 4
Total Calories: 615
1. Prepare Lion's Head porkballs (see steps 1 to 4, from the Edit Tap, click to open recipe and follow instructions) 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 3-inch sections. Simmer, covered, with no additional liquid, 10 to 15 minutes more.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Lion's Head recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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