Braised Lion's Head Meatballs

Name: Braised Lion's Head Meatballs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: about 600 g Semi-fatty lean pork (divided into fat and lean parts); about 600 g Baby bok choy (washed and cut into sections); 1/2 cup Stock; 1 tsp Dark soy sauce; 1 tsp Sugar; 1 tsp Salt (seasoning); 1 tsp Light soy sauce (seasoning); a pinch Ginger juice (seasoning); a pinch Scallion juice (seasoning); a pinch Cornstarch (seasoning); 2 tsp Wine (seasoning); 2 tbsp Water (seasoning); to taste Oil (for stir-frying)

This classic Fujian (Min) dish features hand-rolled meatballs made from half-fat, half-lean pork, red-braised with baby bok choy, and served straight from the clay pot for rich, flavorful, tender meat.

1h 30m

Easy

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Ingredients

Semi-fatty lean pork (divided into fat and lean parts) about 600 g

Baby bok choy (washed and cut into sections) about 600 g

Stock 1/2 cup

Dark soy sauce 1 tsp

Sugar 1 tsp

Salt (seasoning) 1 tsp

Light soy sauce (seasoning) 1 tsp

Ginger juice (seasoning) a pinch

Scallion juice (seasoning) a pinch

Cornstarch (seasoning) a pinch

Wine (seasoning) 2 tsp

Water (seasoning) 2 tbsp

Oil (for stir-frying) to taste

Instructions

Preparing the Pork

Divide the pork into the fat and lean portions. Cut the fat into small cubes and the lean into fine cubes, then mince them together. Place into a large bowl, add the seasonings, and mix well until sticky. Shape into six meatballs.

Stir-frying the Greens

Wash the baby bok choy and cut into sections. Lightly stir-fry in a wok with oil, then place half of the greens at the bottom of a clay pot. Set the meatballs on top, then arrange the remaining greens over the meatballs.