Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Porkballs |
| 1 \N | Head Mustard cabbage |
| 2 tablespoons | Oil |
| 1 cup | Stock |
| ½ cup | Soy sauce |
1. Prepare Lion's Head porkballs (see steps 1 to 4 in recipe "Lion's Head"); cut mustard cabbage as in step 5.
2. Heat oil in a heavy pan and brown porkballs quickly. Add stock and soy sauce and bring to a boil; then simmer, covered, 30 minutes.
3. Add cabbage; simmer, covered, 30 to 40 minutes more.
VARIATION: Make smaller porkballs and saut‚ 15 to 20 minutes. Top with Chinese cabbage stems, cut in 3-inch sections. Simmer, covered, with no additional liquid, 10 to 15 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .