Braised Lion's Head Meatballs

Name: Braised Lion's Head Meatballs
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Ingredients: 12 taels each Half-fat half-lean pork (divided into fatty and lean parts); 12 taels each Baby bok choy (washed and cut into segments); half cup Stock; 1 tsp Dark soy sauce; 1 tsp Sugar; 1 tsp Salt (seasoning); 1 tsp Light soy sauce (seasoning); to taste Ginger juice (seasoning); to taste Scallion juice (seasoning); to taste Cornstarch (seasoning); 2 tsp Sugar (seasoning); 2 tsp Cooking wine (seasoning); 2 tbsp Water (seasoning)

Rich homestyle flavor: meatballs of half-fat, half-lean pork braised with baby bok choy and served in the original claypot.

1h 40m

Easy

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Ingredients

Half-fat half-lean pork (divided into fatty and lean parts) 12 taels each

Baby bok choy (washed and cut into segments) 12 taels each

Stock half cup

Dark soy sauce 1 tsp

Sugar 1 tsp

Salt (seasoning) 1 tsp

Light soy sauce (seasoning) 1 tsp

Ginger juice (seasoning) to taste

Scallion juice (seasoning) to taste

Cornstarch (seasoning) to taste

Sugar (seasoning) 2 tsp

Cooking wine (seasoning) 2 tsp

Water (seasoning) 2 tbsp

Instructions

Prepare the pork

Divide the pork into fatty and lean parts. Cut the fatty part into cubes, the lean part into small cubes, then chop finely.

Form the meatballs

Place the prepared fatty and lean pork together in a large bowl, add the seasonings and mix well until sticky, then shape into six meatballs.

Braise

Wash the baby bok choy and cut into segments, then lightly stir-fry in a wok with oil. Spread half of the vegetables in the bottom of a clay pot, place the meatballs on top, then add the remaining vegetables over the meatballs. Pour in the stock, dark soy sauce and sugar and bring to a boil, then reduce to low heat and braise for about one hour. Serve directly in the clay pot.