Red Braised Lion's Head

Ingredients:

1 1/2 lbs ground pork;

4 TAB water;

8 water chestnuts, large mince;

3 scallions, minced;

3 tsp ginger, minced;

2 tsp sesame oil;

1 TAB sherry;

1/2 tsp salt;

2 - 3 TAB sornstarch for dredging pork balls;

3 or 4 TAB peanut oil;

2 TAB dark soy;

2 TAB light soy;

20 oz napa cabbage, root end trimmed, leaves separated;

2 tsp brown sugar;

1 1/4 cup chicken stoc.

Preparation:

Make a potato flour slurry (equal parts water and starch, appx 2/3 tsp each; you can also use cornstarch, though it will not result in as gelatinous a sauce) 

Combine pork and water. Mix meat in one direction, and keep mixing until it is somewhat fluffy and cohered, a few minutes; add large mince chestnuts, minced scallion, minced ginger, sesame oil, sherry and salt; mix well and form into 5 large meat balls approx 6 oz each, 2 1/2" to 3" diameter. 

Dust meatballs in cornstarch and remove excess--set aside. 

Heat wok with 3 TAB peanut oil over medium heat; when wok oil is just barely smoking, add meat balls one at a time and fry, rolling and turning very gently, until slightly firm and browned. Remove. 

Clean wok, heat to medium, add 6 Tablespoons of water, put in cabbage leaves, cover and steam 5 minutes or so until leaves are flexible. Remove and allow to cool enough to handle. 

Line sand pot (sha guo) or small casserole with 2/3 of the cabbage; gently add the five meatballs, then pour in chicken stock, sugar, and soy sauces. Lay remaining cabbage over meat, cover and braise balls for 1 1/2 hours on top of stove. 

When done and cool enough to handle, carefully remove Lion's heads to a plate. On the service platter, arrange braised cabbage in a circular pattern; arrange meatballs in the center. Reduce braising liquid to desired flavor intensity and add stream of slurry until liquid is thickened, coats spoon thickly, but still runs. Pour over Lions head, garnish with slivered green onion or slivered carrot.