Shizitou — Lion's Head Ground Pork Meatballs with Napa Cabbage

Ingredients

• 1½ lb Ground Pork, not too lean
• 4 water chestnuts, finely chopped
• 1 tbsp grated ginger
• 2 tbsp Shaoxing wine
• 1 egg
• 3 tbsp cornstarch
• ½ cup cold water
• 1 small head Napa Cabbage, leaves separated
• 3 cups chicken stock
• 2 tbsp light soy sauce
• 2 tbsp neutral oil
• 1 tsp sugar

Method

1. Mix the Ground Pork with water chestnuts, ginger, Shaoxing wine, egg, cornstarch, and a teaspoon of salt. Then beat in the cold water a splash at a time, stirring hard in one direction until the mixture is sticky and slaps back at the spoon.
2. Wet your hands and form four very large meatballs, tossing each between your palms a dozen times to compact the surface without packing the interior.
3. Brown them in the oil over medium heat, turning once, just until a light crust forms — 3 minutes a side. They're fragile; use two spoons.
4. Line a heavy pot with the Napa Cabbage leaves, nest the meatballs on top, and pour in the stock, soy sauce, and sugar. Cover and simmer at a bare tremble for 45 minutes, never a rolling boil.
5. The meatballs should read 165°F (74°C) and wobble like custard. Serve each one in a bowl with the braised Napa Cabbage and a ladle of broth over rice.