📝 About This Recipe
A crown jewel of Huaiyang cuisine, these 'Crab Powder' meatballs are renowned for their 'melt-in-the-mouth' texture and delicate, savory elegance. Unlike standard meatballs, these are hand-diced to preserve the integrity of the pork fat, then slow-simmered in a crystal-clear broth enriched with decadent hairy crab roe and meat. It is a dish that embodies the culinary philosophy of Jiangsu: emphasizing the natural flavors of high-quality ingredients through meticulous knife work and patient heat control.
🥗 Ingredients
The Meatball Base
- 500 grams Pork Belly (Skinless, ideally a 6:4 lean-to-fat ratio for traditional texture)
- 60 grams Water Chestnuts (Peeled and finely minced for crunch)
- 1 large Egg White (To bind the meat without making it heavy)
- 1.5 tablespoons Cornstarch (Mixed with a little water to form a slurry)
- 10 grams Ginger (Grated and soaked in 3 tbsp warm water to make ginger water)
The Crab Element
- 100 grams Crab Meat and Roe (Freshly picked from steamed hairy crabs or high-quality preserved crab fat)
- 1 tablespoon Shaoxing Wine (To sauté with the crab to remove fishiness)
- 1 tablespoon Lard or Vegetable Oil (For blooming the crab roe)
The Braising Liquid & Greens
- 1.5 liters Chicken Stock (High quality, unsalted or low sodium)
- 4-6 leaves Bok Choy or Napa Cabbage (Large leaves to cover the meatballs during steaming/simmering)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon White Pepper (Finely ground)
👨🍳 Instructions
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1
Begin by hand-dicing the pork belly. Cut the meat and fat into 3mm small cubes. Avoid using a meat grinder; the hand-cut texture is essential for the signature Huaiyang 'shaking' consistency.
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2
In a small pan, heat 1 tablespoon of lard. Add the crab meat and roe with a splash of Shaoxing wine. Sauté for 1-2 minutes until fragrant and the oil turns golden-orange. Set aside to cool.
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3
Place the diced pork in a large mixing bowl. Add the ginger water (strained), salt, white pepper, and egg white.
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4
Stir the meat mixture in one direction vigorously for about 5-8 minutes. You want the proteins to develop a slight 'gluey' texture without becoming a tough paste.
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5
Fold in the minced water chestnuts and half of the prepared sautéed crab roe mixture. Mix gently until evenly distributed.
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6
Add the cornstarch slurry and give it a final mix. The mixture should feel soft and slightly wet.
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7
Divide the meat into 4 large, equal portions. Wet your hands and gently shape each portion into a large, smooth sphere (the 'Lion's Head'). Toss the ball gently between your palms to compact it slightly.
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8
In a heavy-bottomed clay pot or Dutch oven, bring the chicken stock to a very gentle simmer. Do not let it boil vigorously.
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9
Carefully lower the meatballs into the stock. They should be partially submerged. Dot the top of each meatball with the remaining sautéed crab roe.
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10
Cover each meatball with a large leaf of Napa cabbage or Bok Choy. This acts as a 'blanket,' keeping the meat moist and preventing the tops from drying out or breaking apart from steam.
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11
Cover the pot with a tight-fitting lid. Reduce the heat to the lowest possible setting. The liquid should barely tremble. Simmer for at least 90 minutes to 2 hours.
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12
After 2 hours, the fat should have partially rendered, creating a silky, tender texture. Carefully remove the cabbage 'blankets' (you can serve them or replace them with fresh blanched greens for presentation).
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13
Taste the broth and adjust the seasoning with a pinch more salt if necessary. The broth should be clear and golden from the crab oil.
💡 Chef's Tips
The 6:4 fat-to-lean ratio is the secret to the dish's legendary tenderness; do not use lean ground pork. Never boil the meatballs aggressively, or they will break apart and the broth will become cloudy. Hand-chopping the meat is non-negotiable for an authentic texture—aim for 'pomegranate seed' sized cubes. If you cannot find fresh hairy crab, high-quality bottled 'Crab Paste' (Xie Huang) found in Asian markets is a great substitute. Always stir the meat in a single direction to build the correct protein structure without making it rubbery.
🍽️ Serving Suggestions
Serve individually in small, deep ceramic bowls with plenty of the golden broth. Pair with a side of steamed Jasmine rice to soak up the rich, crab-infused soup. Accompany with a small dish of Zhenjiang black vinegar and slivered ginger to cut through the richness. A pot of aged Longjing tea or a crisp, dry Riesling balances the fatty pork and savory crab beautifully. Serve alongside a light stir-fried green, such as pea shoots with garlic, to round out the meal.