Braised Lion's Head Meatballs

Name: Braised Lion's Head Meatballs
Total time: 2 h
Ingredients: 500g Pork belly, boneless; 15g Ginger, finely minced; 20g Green onion, white part only; 2 tbsp Shaoxing wine; 1 tbsp Light soy sauce; 1 tsp Dark soy sauce; 1 tbsp Sesame oil; 1/2 tsp White pepper powder; 1 tsp Salt; 800ml Chicken stock; 200g Napa cabbage leaves

Tender, oversized pork meatballs braised in a savory broth - a classic from the Yangzhou region of Jiangsu province.

2 hours

Medium

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Story

These majestic meatballs get their name from their lion's head-like appearance. The technique of "finely cutting, roughly chopping" creates the perfect texture - tender yet with subtle texture.

Ingredients

Pork belly, boneless 500g

Ginger, finely minced 15g

Green onion, white part only 20g

Shaoxing wine 2 tbsp

Light soy sauce 1 tbsp

Dark soy sauce 1 tsp

Sesame oil 1 tbsp

White pepper powder 1/2 tsp

Salt 1 tsp

Chicken stock 800ml

Napa cabbage leaves 200g

Instructions

Prepare the pork

Cut the pork belly into small, uniform pieces about the size of pomegranate seeds. Freeze for 30 minutes to make cutting easier, then briefly chop to create a coarse but cohesive mixture.

Season and shape

Mix the pork with ginger, green onion, Shaoxing wine, light soy sauce, sesame oil, white pepper, and salt. Shape into 4 large, round meatballs.

Braise the meatballs

Arrange cabbage leaves in a heavy pot, place meatballs on top, add chicken stock and dark soy sauce. Bring to a gentle simmer, cover, and cook for 90 minutes until tender.