Lion’s Head Meatballs (Shanghai Pork Meatballs with Chinese Cabbage)

• 20 g Ginger root, peeled
• 4 Spring onion
• 500 g Minced pork
• 45 ml Light soy sauce
• 30 ml Shaoxing Cooking Wine
• 2 tbsp Sesame oil
• 2 tbsp Cornflour
• ½ tsp White pepper
• 700 g Napa cabbage
• 900 ml Water

1. Finely grate the ginger and thinly slice the spring onions, keeping a small handful of the green tops aside for serving. Cut the napa cabbage into chunky pieces, separating the paler stems from the leafy tops.
2. In a mixing bowl, combine the minced pork with half the ginger, most of the spring onion, 15 ml of the light soy sauce, the Shaoxing Cooking Wine, 1 tbsp of the sesame oil, the cornflour and the white pepper. Mix vigorously for 1 to 2 minutes until the mixture looks slightly sticky and holds together well.
3. With damp hands, shape the mixture into 8 large meatballs. Set them on a plate while you heat the pan.
4. Heat the remaining 1 tbsp sesame oil in a large frying pan over medium heat. Brown the meatballs for 6 to 8 minutes, turning carefully, until well coloured on most sides; they do not need to be cooked through.
5. Transfer the meatballs to a dutch oven. Add the water, remaining ginger, remaining light soy sauce, and the napa cabbage stems, then bring to a gentle simmer.
6. Cover and simmer gently for 20 minutes, adjusting the heat so the broth barely bubbles. Add the leafy cabbage, cover again, and cook for 8 to 10 minutes until the cabbage is silky and the meatballs are tender.
7. Taste the broth and adjust with a small splash more light soy sauce if you want it saltier. Serve hot with the reserved spring onion greens scattered over the top.

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