Braised Lion's Head Meatballs
Juicy pork meatballs with a rich, savory soy glaze, tender and meltingly soft. A classic festive dish from Chinese cuisine.
Ingredients
15 items- Ground pork (30% fat) 500 g
- Water chestnuts (or lotus root) 100 g
- Egg 1
- Green onions 2 stalks
- Ginger 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shao Xing wine (or dry sherry) 1 tbsp
- Rock sugar (or brown sugar) 3 pieces (15 g)
- Cornstarch 2 tbsp
- Salt 1/2 tsp
- White pepper a pinch
- Broth (or water) 500 ml
- Oil for frying as needed
- Greens (such as bok choy) for garnish
Nutrition
Steps （7 steps）
Peel and finely mince water chestnuts; chop green onions and ginger. Set aside.
In a large bowl, combine pork, minced water chestnuts, green onions, ginger, egg, 1 tbsp wine, 1 tbsp light soy sauce, 1/2 tsp salt, a pinch of pepper, and 2 tbsp cornstarch. Stir in one direction for 3 minutes until sticky. Let rest 10 minutes.
Divide mixture into 4 portions. With moistened hands, shape each into a ball, then toss between palms several times to make firm and smooth.
Heat oil (about 500 ml) over medium heat to 170°C (shimmering). Fry meatballs for 5 minutes until golden brown. Drain.
In a clean pot, heat 1 tbsp oil. Sauté scallion sections and ginger slices until fragrant. Add 2 tbsp light soy, 1 tbsp dark soy, 3 rock sugar pieces, 1 tbsp wine, and 500 ml broth. Bring to a boil.
Place meatballs in pot (liquid should come about two-thirds up). Turn to low heat, cover, simmer 40 minutes until very tender, turning once.
Remove meatballs. Strain sauce into a pan, reduce over high heat until slightly thickened. Pour over meatballs. Serve with blanched greens.
Tips
Stir the meat mixture until sticky to prevent meatballs from falling apart; tossing helps firmness. Use low heat when simmering for the softest texture.
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