Lionhead Pork Meatball with Napa Cabbages Casserole 砂鍋獅子頭

说起对狮子头的爱好，是从看神医喜来乐开始的，剧中食为天老板娘赛西施拿手好菜之一，就是红烧铁狮子头，喜来乐的妙成了其次，大人孩子全盯着那一盘偌大的狮子头垂涎欲滴，我家的狮子头本来个头是小的，看完了食为天的狮子头，也跟着做了超大的狮子头。

Ingredients
Makes 4 servings

• 1 pound ground pork
• 4 tbsp water
• 1 egg white
• 2 tbsp soft tofu
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice wine
• 2 tbsp corn starch plus more for dusting the meatballs
• 1/2 tbsp sugar
• 2 tsp salt
• 1/2 tsp white ground pepper
• vegetable oil for frying
• 2 ginger, sliced thinly
• 2 scallions, chopped
• 1/2 pound napa cabbage, cut into 2" strips
• 2 cups chicken stock
• 2 star anise
• cilantro for garnish

Method

1. Mix the pork, water, egg white, and tofu together with chopsticks until fluffy, about 5 minutes.
2. Add both soy sauces, rice wine, corn starch, sugar, salt, and pepper and mix well.
3. Divide the mixture into 8 equal parts and roll each one into a ball.
4. Dust each meatball with cornstarch.
5. Heat a skillet over high heat, add the oil, and when it's hot, add the meatballs.
6. Reduce the heat to medium high and brown the meatballs nicely. Set aside.
7. Heat a earthenware pot with 1 tbsp oil over high heat, add ginger, scallion and stir fry for a few seconds.
8. Add napa cabbage, and stir fry for 1 minute, then add chicken stock, star anise, and continue to cook for 5 minutes, or until the cabbage is soft.
9. Add the meatballs into the cabbage mixture, bring to a boil, then lower the heat to simmer for about 20 minutes.
10. Garnish with some cilantro leaves and serve immediately.