Shizitou (狮子头) - Pork Stewed meatballs
(Chinese cooking)

Shizitou (狮子头) - Pork Stewed meatballs

Shizitou literally lion heads, because the balls that come out from cabbage ideally represent the muzzle of the lion that stands out among the thick of the feline mane.
It is a rather substantial dish and suitable for the freshest seasons; but nothing forbids to serve it at other times of the year: it is always greatly appreciated.
Although the recipe calls for the use of only minced pork, I prefer to use a mixture of beef and pork; mixed that here, among other things, is usually found in butchers.

Usually it is considered a meatball per person and prepares one for each ect of meat used: they will be a little 'bigger than a tennis ball.
The quantities of ingredients indicated are for a standard preparation that generally includes four guests.
In the photos of the preparation you can see more: I had many guests at lunch!

Ingredients, for four meatballs

for meatballs

minced meat mixed

gr

400

onion finely chopped

CT

1

chopped ginger

CT

October 1

egg

pz

1

saké

CT

1

sesame oil

CT

October 1

cornstarch

CT

2

salt and pepper

QB

Fry oil

QB

for the cooking:

Chinese cabbage, about

gr

600

garlic

cloves

2

soy sauce

CT

2

sesame oil

CT

2

saké

CT

1

water to cover

QB

<

Preparation:

Make small pieces and mix with the mixer all the ingredients for the meatballs. So keep cool while you proceed with the rest.

Cook briefly in boiling water the Chinese cabbage leaves, just enough to soften them. Then drain and cool them under cold water.

Line a freshly oiled pan with part of the cabbage leaves (ideally a crock pot but, on the hob, it is not recommended: the crock pot on the use of the summer kitchen plates on the terrace!). Add two cloves of freshly crushed garlic and if desired, also two fresh ginger slices.

Work the mixture of meat vigorously with your hands moistened to make meatballs (calculate one for each ect of meat used). Fry them in hot oil a few at a time on all sides (clearly if you expect other fry and you have a very large fryer, you can fry them all together).

Arrange the meatballs in the pot, over the cabbage leaves.

Separate them with the remaining cabbage leaves to stop them strictly and cover partially.

Add saké, sesame oil and soy sauce. Cover almost flush with water and put on fire.

Bring to a boil, then cover and cook for about an hour over medium heat.

Serve meatballs and cabbage accompanied by white rice to the Chinese (Baifan)

ADVICE:

  • Since it is a fairly large plate, if you use it together with other dishes - as is sometimes the case in a Chinese lunch - you can serve the meatballs divided in half, so as to leave everyone the choice on the desired amount!

add comment


Security code
Refresh