Lion's Head Meatballs Braised in Clay Pot

Ingredients

• 1 lb lb Ground pork
• 1/2 cup cup Canned water chestnuts
• 1/2 head Napa cabbage
• 2 tbsp tbsp Fresh ginger
• 3 Scallions
• 3 tbsp tbsp Soy sauce
• 2 tbsp tbsp Shaoxing wine
• 2 tbsp tbsp Cornstarch
• 1 Egg
• 2 cups cups Chicken broth
• 1 tsp tsp Sugar
• 1 tsp tsp Sesame oil
• 3 tbsp tbsp Vegetable oil
• 1/4 tsp tsp White pepper
• 1/2 tsp tsp Salt

Instructions

1. 1

   Finely chop the water chestnuts, ginger, and scallions (separate white and green parts). In a large bowl, combine ground pork, water chestnuts, egg, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, cornstarch, half the scallions, 1/4 tsp white pepper, and salt. Mix well and knead for 5 minutes until sticky.

2. 2

   With wet hands, divide the mixture into 4 large meatballs. Heat 3 tbsp vegetable oil in a clay pot or heavy Dutch oven over medium-high heat. Sear the meatballs 5-6 minutes, turning, until browned on all sides. Remove and set aside.

3. 3

   Drain excess oil, leaving 1 tbsp. Add the ginger and scallion whites and stir-fry 1 minute until fragrant. Add the chicken broth, remaining soy sauce, Shaoxing wine, and sugar; bring to a simmer.

4. 4

   Return the meatballs to the pot, cover, and simmer gently over low heat for 45 minutes, turning the meatballs once halfway through.

5. 5

   Meanwhile, chop the napa cabbage into large pieces. Add the cabbage to the pot, nestling it around the meatballs, and braise uncovered for 20 more minutes until the cabbage is tender and the sauce has reduced slightly.

6. 6

   Drizzle with sesame oil, garnish with scallion greens, and serve hot directly from the clay pot.