Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Porkballs |
| 1 \N | Head Mustard cabbage |
| 1 cup | Stock |
1. Prepare Lion's Head porkballs (see steps 1 to 4, recipe "Lion's Head"); cut mustard cabbage as in step 5.
2. Heat stock. Add porkballs and bring to a boil; then simmer, covered, 1 to 1-½ hours.
3. Add cabbage; simmer, covered, 30 minutes more.
VARIATION: Stir-fry the mustard cabbage briefly to soften; then cover raw porkballs completely with cabbage. Sprinkle with ½ teaspoon salt. Add the stock and simmer, covered, about 2 hours.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .