Meatballs Lion's Head

• 2 lbs ground pork butt
• 2 scallions, finely chopped
• 2 slices gingerroot, finely chopped
• 2 tablespoons dry sherry
• 2 tablespoons cornstarch
• 1 tablespoon salt
• 3 tablespoons lard
• 1 lb Chinese cabbage, quartered lengthwise (bok choy)
• 1 cup chicken stock

1. Mix together the pork, scallions, ginger, sherry, cornstarch and half the salt.
2. Shape the mixture into 6 to 8 meatballs.
3. Melt the lard in a deep pan.
4. Add the cabbage and remaining salt and fry for 30 seconds.
5. Place the meatballs on top of the cabbage and pour the stock over the top.
6. Bring to the boil, then cover tightly and simmer gently for 30 to 45 minutes.
7. Serve hot.

ground pork, scallions, gingerroot, sherry, cornstarch, salt, lard, chinese cabbage, chicken stock

Taken from www.food.com/recipe/meatballs-lions-head-465892 (may not work)