No, it’s not some bizarre exotic and illegal headcheese, it’s actually just a pork and vegetable dish with a pretty great name. I guess this is an unofficial bonus dish to 52 weeks of cooking to follow up my last post on Ma-Po Tofu.
While looking for alternatives to Ma-Po tofu (which is delicious) my cousin offered up Lion’s Head as an option. The name itself is enough to give one pause. Just why is it called that?
Probably because the size of these quarter pound pork meatballs is evocative of a Lion’s head, particularly when surrounded by Bok Choy which might seem like a mane. Actually that’s exactly why according to the recipe I used.
Ingredients are chicken broth, black pepper, soy sauce, salt, cooking wine, sesame oil, an egg, starch (corn or potato works), ground pork, ginger and scallions.
