Name: Lion's Head Casserole (Shih Tzu Tou)
Cook time: 1 hour
Total time: 2 hours
Yield: 4 servings
Ingredients: 8 large dried shiitake mushrooms (3/4 ounces); 2 cups boiling-hot water; 1 pound ground pork butt (not lean); 1 large bunch scallions (white and pale green parts only), finely chopped; 6 large fresh water chestnuts, peeled and finely chopped, or 10 canned whole water chestnuts, rinsed, drained, and finely chopped; 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 2 teaspoons Asian sesame oil; 1 teaspoon sugar; 2 tablespoons finely chopped peeled fresh ginger; 2 tablespoons soy sauce; 1 1/4 teaspoons salt; 1 (2 1/2- to 3-pound) head Napa cabbage; 2/3 cup peanut or vegetable oil; 1 tablespoon cornstarch; 1/4 teaspoon black pepper; 2 cups reduced-sodium chicken broth (16 fluid ounces); Accompaniment: steamed white rice; a well-seasoned 14-inch flat-bottomed wok

Overhead of the dish in a bowl a large meatball surrounded by braised Napa cabbage and shiitake mushrooms.

Photo by Romulo Yanes

This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking — ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog.

Cooks' Note

·Pork mixture can be chilled up to 1 day.
·Cabbage can be cut 1 day ahead, then chilled, wrapped in dampened paper towels, in sealed large plastic bags (press out any excess air before sealing).