Lion's Head Meatballs: Shanghai Braised Pork in Napa Cabbage

In a large bowl, combine the ground pork, water chestnuts, ginger, scallions, soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and egg. Mix in one direction vigorously for 3-4 minutes until the mixture is very sticky and springy.

Wet your hands. Divide the mixture into 4 large portions. Shape each into a smooth ball -- they should be the size of a tennis ball. Do not compact them too firmly.

Heat the oil in a wide Dutch oven or large pot over medium-high heat. Sear the meatballs for 2-3 minutes on each side until golden. Work gently -- they are fragile at this stage. Remove and set aside.

Lay the napa cabbage leaves in the bottom of the pot in a single layer. Place the seared meatballs on top. Pour the chicken broth over everything. The broth should come halfway up the meatballs.

Bring to a gentle simmer, then reduce heat to very low. Cover and braise for 40-45 minutes until the meatballs are very tender when probed with a chopstick and the cabbage has completely softened.

Taste the broth and adjust seasoning with salt and a little more soy sauce. Serve the meatballs in deep bowls with the cabbage and broth, over steamed white rice.