"Lion's head" – giant meatballs with Chinese cabbage (Shizitou)

1. Finely grate the ginger, finely chop the spring onions and dice the water chestnuts.

2. In a bowl, combine the minced pork with the ginger, spring onion, water chestnuts, soy sauce, Shaoxing rice wine, egg, cornflour, sugar and salt, then stir in one direction for 3-4 minutes until the mixture is sticky and springy.

3. With wet hands, shape 4 large, loose balls and toss each one between your palms a few times to firm it up.

4. Heat the oil in a wide pot and carefully brown the meatballs on all sides, then remove.

5. Cut the Chinese cabbage leaves into large pieces and spread them over the bottom of the pot, sit the meatballs on top, cover them with a few cabbage leaves, pour in the water and soy sauce, then cover and braise gently for 60-90 minutes.

6. Serve the meatballs in deep bowls with the soft cabbage and its broth, alongside rice.

Tip: The name comes from the way the meatball, surrounded by cabbage leaves like a mane, resembles a lion's head. They are softest if at least a third of the meat is fatty – mince that's too lean makes tough meatballs.