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Title: Lion's Head in Earth Pot - Sar Woh See Gee Tao
Categories: Chinese Pork Blank
Yield: 4 Servings
| MIXTURE #1 | ||
| 2 | c | Lean ground pork |
| 4 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | ts | Sugar |
| 1 | tb | Dark Chinese soy sauce |
| 1 | ts | Light Chinese soy sauce |
| 1 | Egg | |
| 1 | qt | Vegetable oil |
| MIXTURE #2 | ||
| 3 | tb | Vegetable oil |
| 1 | Head of Chinese cabbage | |
| 1 1/2 | ts | Dark Chinese soy sauce |
| 1 | ts | Light Chinese soy sauce |
| 1/2 | ts | Sugar |
| 1/4 | c | Water |
| 1 | ts | Corn starch; blended with |
| 2 | tb | Water |
Combine all ingredients in Mixture #1 (except the vegetable oil) and roll into 4 balls. Heat the vegetable oil in a kettle to 375 degrees F. and deep-fry the meat balls just long enough for them to turn light brown. Drain on paper toweling.
Coat a preheated wok with 3 tablespoons oil. Slice off bottom of cabbage, cut head into half and then slice lengthwise into fourths. Mix with soy sauces, salt, 1/2 teaspoon sugar and 1/4 cup water, cover and cook over high heat for 15 minutes.
Add the meatballs, placing them on top of the cabbage and do not stir. Cover and cook over medium heat for 30 minutes.
When serving, spoon out the cabbage leaves onto a platter as a bed for the meat balls. With the liquid left in the wok, add the cornstarch belnd with 1/2 teaspoon sugar, stirring to thicken smoothly.
Pour this gravy over the meat balls to give them a shiny look. Serve hot.
From Madam Wu's Art of Chinese Cooking, ISBN 0-553-12241-X Entered by Kurt Faria
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