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Lion's Head Pork

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Recipe

 

Yield

5 servings

Prep

15 min

Cook

35 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups pork
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6 each water chestnuts
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2 slices onions
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2 tablespoons soy sauce, tamari
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3 tablespoons vegetable oil
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1 ½ pounds cabbage
shredded
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Ingredients

Amount Measure Ingredient Features
473 ml pork
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6 each water chestnuts
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2 slices onions
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3E+1 ml soy sauce, tamari
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45 ml vegetable oil
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680.4 g cabbage
shredded
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Directions

Take your Chinese cleaver and coarsely dice pork. Dice water chestnuts and slices of onion.

Place all together on a heavy duty meatboard.

Mince with your Chinese cleaver until all three of the ingredients are blended together into a lump.

Place minced meat into a bowl. Add salt, pepper, and soya sauce.

Blend together and form into 4 large meatballs.

Place oil in wok. Heat should be on medium. Heat oil for about 1 minute.

Add pork balls to wok and brown slowly on all sides, about 15 minutes.

Cover wok, reduce heat to low medium and cook pork balls a further 30 minutes, lifting cover up from wok from time to time to turn meatballs, so that they can be cooked through evenly.

Lift meatballs from wok and reserve on platter. Add celery cabbage to wok.

There should be some meat juice in the wok, about ½ cup or so.

If there isn't any, add ¼ cup water to celery cabbage. Stir fry about a minute, cover and cook a further 3 minutes, lifting cover once or twice to stir cabbage. Place cooked celery cabbage on serving platter. Arrange meatballs over cabbage.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 18141% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 386mg 16%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 14%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 103%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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