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.
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.
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.
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.
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.
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.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
