Shizitou (狮子头) - Stewed pork balls
(Chinese cooking)
Shizitou, literally lion heads, because the meatballs that emerge from the cabbage ideally represent the lion's snout that stands out among the thick mane of the feline.
It is a fairly consistent dish suitable for the cooler seasons; but nothing prohibits serving it even at other times of the year: it is always highly 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 one meatball is considered per person and one is prepared for each pound of meat used: they will be a little bigger than a tennis ball.
The quantities of ingredients indicated are for a standard preparation which generally involves four diners.
In the photos of the preparation you can see more: I had many guests for lunch!
Ingredients, for four meatballs
|
for meatballs |
||
|
minced meat mixed |
g. |
400 |
|
onion finely chopped |
TS. |
1 |
|
chopped ginger |
TS. |
1/2 |
|
egg |
pc. |
1 |
|
sake |
TS. |
1 |
|
sesame oil |
TS. |
1/2 |
|
cornstarch |
TS. |
2 |
|
salt and pepper |
q.s. |
|
|
Fry oil |
q.s. |
|
|
for the cooking: |
||
|
Chinese cabbage, about |
g. |
600 |
|
garlic |
cloves |
2 |
|
soy sauce |
TS. |
2 |
|
sesame oil |
TS. |
2 |
|
sake |
TS. |
1 |
|
water to cover |
q.s. |
|
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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 pot just greased with oil with part of the cabbage leaves (the ideal would be an earthenware pot but, on the glass ceramic, it is not recommended: I use the earthenware pot on the plates of the summer kitchen on the terrace!). Add two freshly crushed cloves of garlic and, if desired, two slices of fresh ginger.
Work the meat mixture vigorously with moistened hands to form meatballs (calculate one for each pound of meat used). Fry them in very hot oil a few at a time on all sides (clearly if other frying is planned 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 sake, sesame oil and soy sauce. Cover almost flush with the water and put on the stove.
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)
SUGGESTIONS:
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- Since it is a fairly consistent dish, if you serve it together with other courses - 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 quantity!
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