Braised Lion's Head Meatballs
Lion's Head Meatballs are giant, tender pork meatballs braised with napa cabbage are rich, savory, and perfect for sharing with family.
Ingredients
For the Meatballs
- 1 lb ground pork
- 2 green onion, chopped, plus more for garnish
- 4 garlic, minced
- 1 tbsp ginger, minced
- 1 large egg white
- 4 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
- ¼ cup cornstarch, to coat
- neutral oil, for frying
For the Broth
- 5 thinly sliced ginger
- ¼ napa cabbage
- 2 cups water or chicken stock
- ¼ cup light soy sauce
- 1 tbsp granulated sugar
Instructions
- In a bowl, mix ground pork with green onion, garlic, ginger, egg white, soy sauce, Shaoxing wine, sugar, salt and white pepper. Mix until all combined.
- Divide the mixture into 8–9 portions. Shape each into a large round ball (about 100g each). Lightly coat each meatball in cornstarch — this helps create a beautiful crust when frying.
- Heat neutral oil in a pot to about 350°F (175°C). Carefully add the meatballs and fry until golden brown, about 2 minutes per side. Remove and set them aside.
- To make the braising broth: In a large pot, lay napa cabbage and ginger slices at the bottom. Place the fried meatballs on top. Pour in water or chicken stock, soy sauce, and sugar. Add more napa cabbage on top to cover the meatballs.
- Bring everything to a boil, then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, until the meatballs are tender and the cabbage is soft and flavorful.
- Garnish with extra chopped green onions. Serve hot by itself or with steamed rice.
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