medtran49
Forum GOD!
A dish adapted from Serious Eats Lion's head pork meatballs.
Serves 2-3 without rice, 4 with rice
Total time, including resting, about 1-1/2 hours
INGREDIENTS
4-ounce block firm tofu, cut into 1/4-inch slices (see substitutions)
1 pound fairly fatty ground pork, such as pork shoulder
1/4 cup drained canned water chestnuts, diced
1 rounded teaspoon minced peeled ginger
3 scallions, white parts finely minced and green parts thinly sliced, divided
1 large egg yolk
3/8 teaspoon sugar
2-1/2 teaspoons Shaoxing wine (see substitutions)
3/8 teaspoon kosher salt + extra for seasoning
3-1/2 teaspoons minced garlic (about 3 medium cloves), divided
7/8 teaspoons ground white pepper, divided
3-1/4 teaspoons soy sauce, divided (see substitutions)
2-3/4 teaspoons cornstarch, divided
2 tablespoons vegetable or peanut oil
1-1/2 cups homemade chicken stock or low-sodium broth
3-4 heads (depending on size) baby bok choy, halved
5 Napa cabbage leaves from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated
2 packs/bundles Cellophane/glass/bean thread noodles (see notes)
Optional cooked white rice, for serving
SUBSTITUTIONS
Tofu - make a panade using 1/2 cup packed coarsely torn bread crumbs and enough broth, water or milk to cover. Allow to stand for 10-15 minutes, squeeze excess liquid out, then mash.
Shaoxing wine - Sherry.
Soy sauce - Tamari
NOTES
Cellophane/glass/bean thread noodles can be found in Asian markets in individual bundles or packets in a larger net bag that is quite often bright pink. I use scissors and cut the noodles in several places while in the colander, as they are quite long. You could also use skinny rice noodles or angel hair pasta.
DIRECTIONS
1. Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Let stand for 30 seconds. Drain and transfer tofu to a paper towel-lined plate. Press gently on the tofu with paper towels to to dry thoroughly. Transfer tofu slices to a bowl. Using a fork, mash tofu into fine pieces. Set aside.
If substituting a panade, proceed as above.
2. Place cellophane/glass/bean thread noodles in hot tap water and let soak.
3. Mix ground pork, mashed tofu or panade, diced water chestnuts,2-1/2 teaspoons minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2-1/2 teaspoons minced garlic, 5/8 teaspoon white pepper powder, 2-1/4 teaspoons soy sauce, and 1-1/4 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix. Refrigerate for 30 minutes.
4. Start your rice cooking if using.
5. Working with damp hands, divide pork mixture into 8 equal portions and form into meatballs.
Heat oil over medium heat in a large dutch oven type pan. If necessary, work in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown all over, about 6-8 minutes. Remove and drain meatballs on a large paper towel-lined plate or bowl.
6. Mix chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1-1/2 teaspoons cornstarch, and 1 teaspoon minced garlic in a large bowl and set aside.
7. Remove all but about 1 teaspoon of oil in the Dutch oven pan. Add bok choy and thick stem parts of the Napa cabbage. Season with salt and cook for 3 minutes. Arrange meatballs in the pot in a single layer, stir the chicken broth mixture to again mix well, then add to pot, and bring to a simmer. Cover and reduce heat to medium low. Cook until meatballs are cooked through, about 10 minutes.
8. Drain cellophane/glass/bean thread noodles well (use a colander with very small holes, trust me), then add to pot, along with leafy parts of the Napa cabbage. Cover and simmer for 10 minutes longer.
9. To serve, bring the pot to the table or carefully transfer everything to a large serving bowl. Sprinkle the remaining sliced green part of the scallion on top and serve with white rice if using.
Serves 2-3 without rice, 4 with rice
Total time, including resting, about 1-1/2 hours
INGREDIENTS
4-ounce block firm tofu, cut into 1/4-inch slices (see substitutions)
1 pound fairly fatty ground pork, such as pork shoulder
1/4 cup drained canned water chestnuts, diced
1 rounded teaspoon minced peeled ginger
3 scallions, white parts finely minced and green parts thinly sliced, divided
1 large egg yolk
3/8 teaspoon sugar
2-1/2 teaspoons Shaoxing wine (see substitutions)
3/8 teaspoon kosher salt + extra for seasoning
3-1/2 teaspoons minced garlic (about 3 medium cloves), divided
7/8 teaspoons ground white pepper, divided
3-1/4 teaspoons soy sauce, divided (see substitutions)
2-3/4 teaspoons cornstarch, divided
2 tablespoons vegetable or peanut oil
1-1/2 cups homemade chicken stock or low-sodium broth
3-4 heads (depending on size) baby bok choy, halved
5 Napa cabbage leaves from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated
2 packs/bundles Cellophane/glass/bean thread noodles (see notes)
Optional cooked white rice, for serving
SUBSTITUTIONS
Tofu - make a panade using 1/2 cup packed coarsely torn bread crumbs and enough broth, water or milk to cover. Allow to stand for 10-15 minutes, squeeze excess liquid out, then mash.
Shaoxing wine - Sherry.
Soy sauce - Tamari
NOTES
Cellophane/glass/bean thread noodles can be found in Asian markets in individual bundles or packets in a larger net bag that is quite often bright pink. I use scissors and cut the noodles in several places while in the colander, as they are quite long. You could also use skinny rice noodles or angel hair pasta.
DIRECTIONS
1. Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Let stand for 30 seconds. Drain and transfer tofu to a paper towel-lined plate. Press gently on the tofu with paper towels to to dry thoroughly. Transfer tofu slices to a bowl. Using a fork, mash tofu into fine pieces. Set aside.
If substituting a panade, proceed as above.
2. Place cellophane/glass/bean thread noodles in hot tap water and let soak.
3. Mix ground pork, mashed tofu or panade, diced water chestnuts,2-1/2 teaspoons minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2-1/2 teaspoons minced garlic, 5/8 teaspoon white pepper powder, 2-1/4 teaspoons soy sauce, and 1-1/4 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix. Refrigerate for 30 minutes.
4. Start your rice cooking if using.
5. Working with damp hands, divide pork mixture into 8 equal portions and form into meatballs.
Heat oil over medium heat in a large dutch oven type pan. If necessary, work in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown all over, about 6-8 minutes. Remove and drain meatballs on a large paper towel-lined plate or bowl.
6. Mix chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1-1/2 teaspoons cornstarch, and 1 teaspoon minced garlic in a large bowl and set aside.
7. Remove all but about 1 teaspoon of oil in the Dutch oven pan. Add bok choy and thick stem parts of the Napa cabbage. Season with salt and cook for 3 minutes. Arrange meatballs in the pot in a single layer, stir the chicken broth mixture to again mix well, then add to pot, and bring to a simmer. Cover and reduce heat to medium low. Cook until meatballs are cooked through, about 10 minutes.
8. Drain cellophane/glass/bean thread noodles well (use a colander with very small holes, trust me), then add to pot, along with leafy parts of the Napa cabbage. Cover and simmer for 10 minutes longer.
9. To serve, bring the pot to the table or carefully transfer everything to a large serving bowl. Sprinkle the remaining sliced green part of the scallion on top and serve with white rice if using.
Last edited:
