Try this Lions Head recipe, or contribute your own.
Suggest a better descriptionCut each cabbage leaf crosswise into 2-inch pieces, separating the stalk from the leafy top pieces.
Chop the water chestnuts by hand or mince coarsely.
Put minced pork into a large bowl. Stir in the water, 1 tbsp at a time, and continue to stir in the same direction for 1-2 minutes or until smooth and almost gelatinous. Pick up the pork mixture and throw it
back into the bowl about 20-30 times. This stirring and throwing action makes the pork light and tender, producing the desired effect when cooked
Add the salt, soy sauce, wine or sherry and sugar and mix well. Stir in the water chestnuts. Add the
cornflour and stir vigorously to mix. Divide the mixture into 4 equal portions, shaping them into thick round cakes - each a lion's head.
Heat a wok over a moderate heat. Add the oil and when smoke rises, put in the lions, heads to brown, 2 at a time, for about 2 minutes each side or until golden in colour. Remove to a plate, leaving the oil in the wok.
Add the stalk pieces of the cabbage and stir-fry for about 30 seconds, then add the leafy pieces and
continue to stir-fry for another minute to partially cook and reduce their bulk.
Transfer half of this cabbage to line the bottom of a large flameproof or oven proof casserole. place the lions' heads on top, then cover them with the remaining cabbage, adding the oil from the wok as well. Add the stock.
To cook, either:
bring the casserole to the boil on top of a cooker. Lower the heat and simmer, covered, for 2 hours.
This traditional way produces the best result. Or: cook in a preheated oven at 180 C for 20 minutes, reduce the heat to 170 C and continue to cook for a further 2 hours.
To serve, arrange the cabbage underneath and around the meatballs on a \l,rarm plate so as to give
the illusion of a lion's head and mane. Thicken the sauce with the potato flour mixed with a little water
and pour over the meatballs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 794 | ||
Calories from Fat: 720 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80g | 107 % | |
Saturated Fat 27.3g | 136 % | |
Monounsaturated Fat 38.1g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 900.5mg | 31 % | |
Potassium 438.3mg | 12 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 8.8g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 794
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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