Lion's Head Meatballs

Instructions

1. 1

   In a large bowl, combine ground pork, minced cabbage, green onions, ginger, garlic, egg, 2 tablespoons soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Mix gently with your hands until just combined, about 1 minute, being careful not to overwork the mixture or the meatballs will become tough.

2. 2

   Divide the mixture into 4 equal portions and roll each into a ball about 2.5 inches (6 centimeters) in diameter. The meatballs should be compact but still tender.

3. 3

   Heat 3 tablespoons vegetable oil in a large braising pan or Dutch oven over medium-high heat until shimmering, about 2 minutes. Carefully place the meatballs in the oil and pan-fry for 3-4 minutes, rotating occasionally, until the exterior is golden brown on all sides. Do not move them too frequently.

4. 4

   Remove the meatballs from the pan and set aside on a plate. Add the napa cabbage pieces to the same pan and stir-fry for 2-3 minutes until slightly softened and the pan releases some of its moisture.

5. 5

   Pour in the chicken stock and the remaining 1 tablespoon soy sauce. Stir to combine and scrape up any browned bits from the bottom of the pan. Taste and adjust seasoning with salt and white pepper.

6. 6

   Return the meatballs to the pan, nestling them among the cabbage. Bring the liquid to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 25-30 minutes. The meatballs should be cooked through and the cabbage very tender.

7. 7

   Remove the lid and simmer for an additional 5 minutes if you prefer a slightly reduced sauce. Transfer to a serving bowl or platter, ensuring the meatballs sit on top of the cabbage, and serve hot with steamed rice.