Lion's Head Meatballs (Chinese Braised Large Pork Meatballs with Cabbage)

Finely mince 30g scallion and 10g ginger, then combine them with 500g ground pork, 1 egg, 2 tablespoons starch, 1 tablespoon soy sauce, and 1 tablespoon cooking wine. Keep the mixture cold and knead it in one direction for about 5 minutes. It is ready when it clings to the hand and leaves a thin film on the bowl, a sticky texture that keeps the oversized meatballs from breaking apart. Divide the pork into four portions. Wet the hands with some of the measured 500ml water, shape each portion into a round ball, and press every surface crack closed. Cut 300g napa cabbage into 4cm pieces and spread it across the pot bottom. Place the meatballs on the cabbage with space between them, using the leaves to shield the pork from direct heat. Pour the remaining measured water down the side of the pot and add the final 1 tablespoon soy sauce. Bring the liquid to a boil over high heat, skim the foam, reduce to medium-low, and cover. Braise for 25 minutes, skimming again if the broth clouds. Pierce the center of the thickest meatball. Clear juices show that it is cooked. Serve the meatballs with the softened cabbage and spoon the hot broth over both.