Lion's Head Soup

Lion’s Head Soup

Lean ground pork-1 lb

Water chestnuts-1 small can

Garlic- 3 to 4 cloves, chopped

Napa cabbage- 1 outer leaves peeled off and discarded, then quartered.

Chinese scallions- 2 bunches (1 half sliced for meatballs)

Fresh Ginger- 2 inch piece, peeled (cut in half, one half left whole, the other half, chopped)

Shallot- 1, peeled left whole

Shaoxing rice wine

Seasoning sauce, soy sauce (tt)

In a food processor add chopped ginger, chopped garlic, sliced scallions water chestnuts. Pulse a few times until small paste develops. Add ground pork and pulse until pork is essentially “minced”. Season with mushroom soy sauce, seasoning sauce and a dash of sugar. Pulse again until well incorporated.

Take a 6 quart stock pot and add water. Place shallot, whole piece of ginger, 1-1/2 scallion bunch in water. Season water lightly with Shaoxing rice wine, seasoning sauce, soy sauce. Turn heat to medium, bring to boil, then bring back to medium simmer and allow to stock to develop for at least an 45 minutes to an hour. When stock has light flavor, use a small disher scoop to scoop pork mixture into meatballs and drop one by one into stock. Allow to cook for 20-30 minutes. Add cabbage and cook until tender. Turn off heat and serve.