1. Cut the pork shoulder in chunks and coarse grind in a food processor (or you can sub for ground pork, but I recommend grinding your own for this recipe).
2. Mix ground pork with scallion, eggs, garlic, soy sauce, 2 tsp salt, sugar, 1 Tbs cornstarch, ginger, sesame oil, cognac and pepper.
3. In a large pot or Dutch oven, sauté 3/4 of the cabbage until tender (it will give off a good amount of liquid which you want) with 1/2 tsp of salt per head of Napa cabbage.
4. In a separate bowl, mix 1/2 cup of cornstarch with 1/2 cup of water to create a cornstarch slurry.
5. Make medium sized meatballs; coat individually in the cornstarch slurry and place at the base of the pot on top of the sautéed cabbage.
6. Once the bottom of the pot is covered with meatballs, add a layer of uncooked cabbage and layer more meatballs on top of the cabbage; repeat until all the meatballs are placed.
7. Cover and simmer for 90 minutes.
