Lion's Head Meatballs

Name: Lion's Head Meatballs
Total time: 1 h 10 min
Ingredients: 500g ground pork (shoulder or belly); 4 pieces dried shiitake mushrooms, soaked and minced; 80g Chinese yam (peeled and grated); 1 egg; 3 tbsp cornstarch; 2 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1/4 tsp white pepper; 1/2 tsp salt; 3 cups for frying vegetable oil; 8 stalks baby bok choy, blanched; 4 pieces ginger, sliced; 2 stalks green onion; 1 tbsp dark soy sauce; 1 tbsp sugar; 1 cup chicken stock

Tender pork meatballs braised in a savory brown sauce, a classic Jiangsu dish named for their lion's mane-like appearance. These oversized juicy balls are traditionally served with greens and make an impressive comfort food centerpiece.

1h 10m

Medium

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Story

These oversized pork meatballs are a beloved dish from the Huaiyang cuisine region of Jiangsu province. The name comes from their resemblance to a lion's head with its mane of cabbage. The key is handling the meat gently to keep the balls tender and juicy.

Ingredients

ground pork (shoulder or belly) 500g

dried shiitake mushrooms, soaked and minced 4 pieces

Chinese yam (peeled and grated) 80g

egg 1

cornstarch 3 tbsp

light soy sauce 2 tbsp

Shaoxing wine 1 tbsp

white pepper 1/4 tsp

salt 1/2 tsp

vegetable oil 3 cups for frying

baby bok choy, blanched 8 stalks

ginger, sliced 4 pieces

green onion 2 stalks

dark soy sauce 1 tbsp

sugar 1 tbsp

chicken stock 1 cup

Instructions

Mix the meatball filling

Combine the ground pork, minced mushrooms, grated yam, egg, cornstarch, light soy sauce, Shaoxing wine, white pepper, and salt in a large bowl. Mix in one direction for about 5 minutes until the mixture becomes slightly sticky and cohesive. Cover and chill for 15 minutes.

Shape and brown the meatballs

Divide the mixture into 4 equal portions and roll each into a large ball about the size of a tennis ball. Heat oil in a wide pan or Dutch oven to 160°C (320°F). Carefully lower the meatballs and fry, turning gently, until golden brown on all sides, about 8 minutes. Remove and drain on paper towels.

Braise the meatballs

Pour off most of the frying oil, leaving about 2 tablespoons. Sauté the ginger and green onion until fragrant. Add the dark soy sauce, sugar, and chicken stock, bringing to a simmer. Nestle the browned meatballs into the sauce. Cover and cook on low heat for 35-40 minutes, turning halfway, until the meatballs are cooked through and tender.

Serve

Arrange the blanched bok choy in a circle on a serving platter. Place the braised meatballs in the center, pour the sauce over the top, and garnish with green onion. Serve hot with steamed rice.