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Lion's Head    HT  Chinese  MC    60mins


Serves    4      Hot  Chi   Pork   Vegetables Alcohol  Main Course Gluten Wheat Dairy free  Eggless  China  Asia  Asian



   450g/1lb Minced Pork

   2 Spring Onions, finely chopped

   2 thin slices Fresh Ginger, finely chopped

   2 tbsp Dry Sherry

   1 tbsp Cornflour


   3 tbsp Vegetable Oil

   1 Chinese Cabbage, quartered lengthwise

   240ml/8fl.oz. Fresh Chicken Stock




1. In a large bowl, mix together the pork, spring onions, ginger, sherry, cornflour and salt until well blended. Divide the mixture into 4 and with lightly floured hands, form into 4 oval balls squeezing the mixture tightly.

2. Heat the oil in a large frying pan until hot then add the cabbage quarters and fry for 30 seconds.

3. Place the meatballs on top of the cabbage and pour the stock over the top. Bring to the boil then reduce the heat, cover and simmer for 40-45 minutes. Serve immediately.




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