Clear-Braised Crab Meat Lion's Head Meatballs
A classic Huaiyang dish of oversized pork meatballs infused with crab meat, slowly simmered in a clear broth until tender. The broth is light and flavorful, with a delicate crab aroma.
Ingredients
13 items- Pork belly 1.1 lb
- Crab meat (with roe) 2.6 oz
- Water chestnuts 3
- Egg 1
- Green onions 2 stalks
- Ginger 1 piece (1 inch)
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- White pepper a pinch
- Clear chicken broth 3.5 cups
- Napa cabbage leaves 5-6 leaves
- Baby bok choy 4 heads
Nutrition
Steps （7 steps）
Slice pork belly into thin slices, then into strips and finally into 1/5-inch cubes. Chop coarsely a few times until the meat becomes tacky. Finely dice water chestnuts and mince green onion and ginger.
In a large bowl, combine the pork, crab meat, water chestnuts, egg, scallion, ginger, wine, salt, sugar, and white pepper. Stir in one direction for about 10 minutes until the mixture is sticky and cohesive.
Wet your hands to prevent sticking. Divide the mixture into 4 equal portions (about 7 oz each). Toss each portion between your palms about 20 times to form a smooth, compact ball, then smooth the surface.
Line the bottom of a clay pot with 2 cabbage leaves. Place the meatballs inside. Slowly pour the broth along the edge until the meatballs are submerged. Cover the meatballs with 2 more cabbage leaves.
Bring to a boil over high heat, skim off any foam. Immediately reduce to the lowest heat, cover, and simmer on very low heat for 1.5-2 hours until the meatballs are tender and the broth is clear.
Carefully remove the cabbage leaves with a slotted spoon. Transfer the meatballs to a serving bowl using a spatula. Strain the broth through a fine-mesh sieve into the bowl.
Blanch the baby bok choy in boiling water for 20 seconds until bright green, drain well. Arrange around the meatballs, garnish with a pinch of crab roe if available.
Tips
1. Choose pork belly with a good balance of fat and lean for a tender texture. 2. Always stir the meat mixture in the same direction to build up gluten, ensuring the balls hold together. 3. Simmer on the lowest heat—the surface should only show tiny bubbles; high heat will cause the meatballs to fall apart. 4. The cabbage leaves absorb excess oil and keep the broth clear; they also prevent the top of the meatballs from drying out. 5. For extra flavor, briefly sauté the crab meat in lard before mixing.
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