Shih Tzu Tou ( Lion's Head Casserole)

Ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog. A wonderful balance of flavors, serve it with steamed white rice. The pork mixture can be made up to 1 day ahead and chilled, covered, and the cabbage can be cut 1 day ahead, then chilled, wrapped in dampened paper towels, in large sealed plastic bags(press out any excess air before sealing).From the May 2007 issue of Gourmet.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 8  large  dried shiitake mushrooms, about 3/4 oz
• 2  cups boiling water
• 1  lb  ground pork butt (not lean)
• 1  bunch scallion, white and pale green parts only, finely chopped
• 10  canned water chestnuts, rinsed, drained, and finely chopped
• 1  tablespoon  chinese rice wine or 1  medium dry sherry
• 2  teaspoons  sesame oil
• 1  teaspoon sugar
• 2  tablespoons fresh ginger, finely chopped
• 2  tablespoons soy sauce
• 1 1⁄4 teaspoons salt
• 1  head napa cabbage (2 1/2- 3 lbs.)
• 2⁄3 cup  peanut oil (or vegetable oil)
• 1  tablespoon cornstarch
• 1⁄4 teaspoon fresh ground black pepper
• 2  cups reduced-sodium chicken broth

Directions

1. Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
2. Discard mushroom stems and cut caps into very thin slices.
3. Meanwhile, mix together pork,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands.
4. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
5. Remove and reserve 4 large cabbage leaves.
6. Halve cabbage head lengthwise, then cut out and discard core.
7. Cut cabbage leaves crosswise into 2 inch pieces.
8. Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
9. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
10. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
11. Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
12. Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
13. Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
14. Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
15. Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
16. Reduce heat to moderately high and gently arrange meatballs in wok.
17. Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
18. Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
19. Add broth, then cover meatballs completely with reserved 4 cabbage leaves.
20. Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
21. Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
22. Serve in individual shallow bowls over rice, if desired.