Lion's Head Meatballs : Foodwise

Name: Lion's Head Meatballs : Foodwise
Ingredients: 3 oz / 85g nettles or stemmed lacinato kale; 1 tsp neutral oil; Kosher salt; 4 oz / 115g skin-on pork belly; 12 Savoy cabbage leaves, thick stems trimmed; 12 oz / 340g pork shoulder, cut into 1½-inch pieces; 3 oz / 85g pork back fat; 3½ oz / 100g medium-firm doufu; 4 tsp peeled and minced ginger; 1½ Tbsp light soy sauce (生抽, sāng chāu); 1 Tbsp powdered milk; 1¼ tsp freshly ground white pepper; 1 tsp fish sauce; ½ cups / 360ml Matsutake Broth (recipe follows); 2 Tbsp neutral oil; 3 oz / 85g fresh wild mushrooms (such as matsutake, black trumpets, or chanterelles), chopped if large; ½ rosemary sprig, about 2 inches long; 3 Tbsp toasted pine nuts; 1 fresh matsutake mushroom, very thinly sliced or shaved with a mandoline

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Experience the warmth of autumn with Lion’s Head Meatballs in a clay pot. Packed with savory mushrooms and pork, these tender meatballs simmer to perfection, perfect for chilly evenings.Makes 4-6...

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Ingredients

3 oz / 85g nettles or stemmed lacinato kale
1 tsp neutral oil
Kosher salt
4 oz / 115g skin-on pork belly
12 Savoy cabbage leaves, thick stems trimmed
12 oz / 340g pork shoulder, cut into 1½-inch pieces
3 oz / 85g pork back fat
3½ oz / 100g medium-firm doufu
4 tsp peeled and minced ginger
1½ Tbsp light soy sauce (生抽, sāng chāu)
1 Tbsp powdered milk
1¼ tsp freshly ground white pepper
1 tsp fish sauce
½ cups / 360ml Matsutake Broth (recipe follows)
2 Tbsp neutral oil
3 oz / 85g fresh wild mushrooms (such as matsutake, black trumpets, or chanterelles), chopped if large
½ rosemary sprig, about 2 inches long
3 Tbsp toasted pine nuts
1 fresh matsutake mushroom, very thinly sliced or shaved with a mandoline