Pork braised in the shape of a lion’s head

Directions

1. The pork should be cut into equal proportions of fat and lean meat, and then into both fine and coarse pieces. ≈ 3 min
2. We then add protein to help with solidification, or we can incorporate shrimp or crab powder. ≈ 4 min
3. Next, we have a metal container filled with vegetables (such as cabbage leaves or bamboo shoots), along with some water and salt. ≈ 3 min
4. Next, we form a large ball of meat and place it in the center of the box, covering the meat with vegetable leaves. ≈ 10 min
5. Next, we close the box with the lid, and then place it in a saucepan. ≈ 3 min
6. A pinch of salt is added to prevent the pot from cracking. ≈ 3 min
7. Next, we cook over low heat, adding pieces of wood as needed, and stirring occasionally. ⏱ ≈ 40 min
8. We remove the container once the meat is cooked. ≈ 3 min
9. Combine the ground meat, chopped onion, and egg whites. ≈ 4 min
10. You can add a pinch of salt. ≈ 3 min
11. Make meatballs of the desired size. ≈ 10 min
12. Fry them in hot oil (around 160 °C), making sure to coat them in oil paint beforehand to prevent them from sticking. ⏱ ≈ 8 min
13. Once cooked, keep them warm. ≈ 3 min
14. First, preheat the pot (on medium heat). ⏱ ≈ 10 min
15. Add the oil paint, then return to the onion, ginger, and garlic. ⏱ ≈ 7 min
16. Then, add the dried mushrooms and cabbage leaves, and cook until they are tender. ⏱ ≈ 10 min
17. Then, add the soy sauce, sugar, and other spices. ≈ 3 min
18. Add 2 cups of water. ≈ 3 min
19. Bring to a boil, then reduce the heat and simmer for 1 to 2 hours (depending on the size of the meatballs). ⏱ 2 hr
20. Finally, thicken the sauce with cornstarch and water. ⏱ ≈ 10 min
21. Serve. ≈ 2 min
22. You can add a few drops of sesame oil for extra flavor. ≈ 3 min