Lion's head meatballs (Chinese cooking for Australians)

 

For 4 servings

• 750 gr minced lean pork
• 125 gr transparent bean thread vermicelli
• 250 gr spinach, remove stems
• Shallow-frying oil

Seasonings

• 30 ml dark soy sauce
• 20 ml dry sherry
• 8 slices fresh ginger
• 3 shallots or 1 medium onion
• 15 ml cornflour

Sauce

• 30 ml dark soy sauce
• 30 ml Hoisin sauce
• 5 ml salt
• 10 ml sugar

Preparation

1. Grind minced pork in a large mortar or blender with the seasoning ingredients, until the mixture is smooth and lump-free.
2. Form into several large meatballs, about 3" (8 cm) in diameter ; set aside.
3. Soak vermicelli in warm water to soften.
4. Mix sauce ingredients in a bowl.

Cooking

1. Heat shallow oil (about 2" / 5 cm) in a wok and when very hot reduce heat slightly.
2. Put in meatballs to fry until evenly coloured, turning carefully from time to time ; lift out and drain well.
3. Pour off all but 45 ml oil and stir-fry vegetables for 1 minute ; arrange in the bottom of a casserole and top with the drained vermicelli ; place the meatballs on top.
4. Pour in the sauce and add water or beef stock to half cover the meatballs.
5. Cover the casserole and cook in a moderate oven for 45 minutes ; the liquid should be well absorbed into the meatballs and noodles.
6. Serve in the casserole.

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