Stewed Pork Balls in Casserole

Name: Stewed Pork Balls in Casserole (Sha kuo shih tzu t’ou)
Cuisine: Chinese
Ingredients: 1-⅔ pounds pork (50% lean and 505 fat); 1-⅔ pounds pork (50% lean and 505 fat); 1-⅔ pounds pork (50% lean and 505 fat); 1-¼ pounds Napa cabbage; 2 cups oil; 4 cups soup stock (chicken); 1-½ teaspoon salt; 1 tablespoon wine; ¼ teaspoon black pepper; 1-½ tablespoon cornstarch; ½ cup ginger and scallion juice; ½ cup ginger and scallion juice; 2 tablespoons soy sauce; 4 cups soup stock (chicken); 1 tablespoon cornstarch (make paste); 1 teaspoon salt; 2 tablespoons cold water (make paste); 1 tablespoon cornstarch (make paste); 1 egg; 2 tablespoons cold water (make paste)

Sha kuo shih tzu t’ou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-⅔ pounds pork (50% lean and 505 fat)
1-¼ pounds

Asia
Taiwan

Method

Clean and dice the pork first. Then chop again until it is almost like ground meat. Place the chopped pork in a bowl. Add ½ cup of ginger and scallion juice (method refer to the Note), and marinade. Stir it with fingers in one direction (never reverse the direction) until the meat and sauce are well mixed. Then take the meat in one hand. Throw it back into the bowl. Repe