Lionhead Pork Meatball Casserole

Shi Ti Tou

500g fatty minced pork

1egg white

4tablespoons cold water

175g fresh or canned water chestnuts, peeled if fresh, coarsely chopped

2tablespoons light soy sauce

1tablespoon dark soy sauce

2tablespoons shaoxing rice wine or dry sherry

112tablespoons sugar

2 teaspoons salt

2teaspoon freshly ground black pepper

cornflour, for dusting

3-4tablespoons groundnut or vegetable oil, plus 2 teaspoons

2 garlic cloves, crushed

500g chinese leaves, stalks separated, cut into 5 cm(2 inch) strips

450ml(3/4 pint) chicken stock

This popular dish from northern China with its distinctive texture is so named because the meatballs are said to re-semble a lion’s head and the cabbage leaves its mane.

1. Put the pork into a food processor and process with the egg white and cold water for 1 minute. The mixture should be light and fluffy. Do not use a blender, as it would make the mixture too dense. Then add the water chestnuts, soy sauces, rice wine or sherry, sugar, salt and pepper and process for another 30 seconds.

2. Divide the mixture into 8 equal amounts and roll each into a large meatball. Dust each meatball with corn-flour. Heat a wok until it is hot, then add the 3-4 tablespoons oil. When the oil is hot and slightly smoking, add the meatballs, reduce the heat and slowly brown them. Remove the meatballs and set aside.

3. Clean the wok and reheat. When the wok is hot, add the remaining 2 teaspoons oil, then add the garlic and stir-fry for 10 seconds. Add the Chinese leaves and stir-fry for 20 seconds. Then add the stock and continue to cook for 2 minutes until the leaves are soft. Transfer the mixture to a heavy-based flameproof casserole.

Lay the meatballs on top of the leaves and bring the mixture to the boil, then reduce the heat to very low, cover and simmer on a low heat for 112 hours.

4. Arrange the leaves on a platter and lay the meatballs on top. Pour the sauce over the dish and serve at once.

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