Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat an oven to 350 degrees. In a large bowl, mix the pork with the ginger-scallion water, eggs and season. Throw the pork in a bowl 10 times to compact the meat together. Preheat a large skillet and coat with oil. Make 8 large meatballs and coat with cornstarch. Only brown the meatballs on all sides. Do not cook them through, then drain on paper towels. Place sliced cabbage in the clay pot and top with meatballs. Mix sugar with soy sauces to dissolve and add to pot. Add peel, mushrooms and stock. Check for seasoning. (The flavor of the broth will eventually be the flavor of the meatballs/cabbage, season well.) Top the meatballs with the whole cabbage leaves and cover. Place in the oven and braise for 3 hours. 

PLATING Serve the clay pot family style with small bowls of steamed rice.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Stew

Recipe courtesy of Katie Lee

Seafood Stew

Recipe courtesy of Ina Garten

Oxtail Stew

Recipe courtesy of Sunny Anderson

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Beef Stew

Recipe courtesy of Marcela Valladolid

Parker's Beef Stew

Recipe courtesy of Ina Garten

Browse Reviews By Keyword