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Dietitian's Recipes - Lion's Head Stew

Dietitian's Recipes - Lion's Head Stew

Ingredients

 4 servings

Marinade

  
Minced pork (lean) ... 400g.
Spring onion ............. 1 stalk, (chopped)
Ginger ....................... 2 slices, (chopped)
Oil .............................. 1 tbsp.
Tientsin cabbage ..... 300g.,
                                (cut into large pieces)		 Wine.................. 1tbsp.
Soy sauce ....... 1 1/2 tbsp.
Corn flour ......... 1 2/3 tbsp.

Seasonings

  
Soy sauce ............. 1 tbsp.
Sugar ..................... 1 tsp.
Salt ......................... 1 tsp.
 

Method

      
  1. Mix minced pork with spring onion, ginger, wine and soy sauce.
    Stir vigorously in one direction until well blended. Mix 2 teaspoons of corn flour and 2 tablespoons of water in a bowl. Add gradually to the pork, continue the stirring.
  2. In another bowl, mix one tablespoon of corn flour and three tablespoons of water.
  3. Take a tablespoon of minced pork, lightly coat with corn flour and water to form a meat ball. Repeat with the remainder of pork.
  4. Stir fry Tientsin cabbage with oil until tender. Place half the cabbage in the bottom of the pot, layer meat balls on top, then cover with the remaining cabbage. Add enough water to cover meat balls.
    Add seasonings. Cover the pot and simmer for 1 hour.

Nutritional Analysis

  
Energy: 780cal.
Fat: 40g.		 Protein: 80g.
Carbohydrate: 32g.
 

Dietitian's Tips

      
  1. The minced pork should be lean. Pork such as tenderloin, loin chop and loin roast contains less fat. One ounce lean pork contains about 3 grams of fat.
  2. Normally the lion’s heads are made by deep frying meatballs which contain a lot of fat.
    Stewed meat balls has a clearer broth with only half the amount of fat.