📝 About This Recipe
A cornerstone of Shandong (Lu) cuisine, these majestic braised meatballs represent the four traditional blessings of Chinese culture: happiness, success, longevity, and joy. Each oversized meatball is deep-fried to a golden crisp before being slow-braised in a savory, aromatic brown sauce until it achieves a melt-in-the-mouth tenderness. This dish is a celebration of texture and deep umami flavors, traditionally served at weddings and lunar new year feasts to bring good fortune to the table.
🥗 Ingredients
The Meatballs
- 500 grams Ground Pork (70% lean, 30% fat for optimal juiciness)
- 6-8 pieces Water Chestnuts (peeled and finely diced for crunch)
- 3 pieces Shiitake Mushrooms (rehydrated and finely chopped)
- 1 large Egg (beaten)
- 1 tablespoon Ginger (grated or finely minced)
- 2 stalks Green Onions (whites only, finely minced)
- 1 tablespoon Shaoxing Rice Wine (for depth of flavor)
- 1 tablespoon Light Soy Sauce
- 2 tablespoons Cornstarch (to bind the mixture)
- 1/2 teaspoon Salt and White Pepper (to taste)
The Braising Liquid
- 2 cups Chicken Broth (or water)
- 1 tablespoon Dark Soy Sauce (for that rich mahogany color)
- 1 tablespoon Light Soy Sauce
- 15 grams Rock Sugar (or 1 tbsp granulated sugar)
- 2 pieces Star Anise
- 1 small piece Cinnamon Stick
Vegetables and Finishing
- 4 heads Bok Choy (halved lengthwise)
- 2 cups Vegetable Oil (for deep frying)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, diced water chestnuts, chopped shiitake mushrooms, minced ginger, and green onions.
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2
Add the beaten egg, Shaoxing wine, light soy sauce, salt, white pepper, and cornstarch to the meat mixture.
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3
Using chopsticks or your hand, stir the meat mixture vigorously in one direction for about 3-5 minutes until it becomes sticky and develops a paste-like consistency. This ensures the meatballs don't fall apart.
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4
Divide the mixture into 4 equal portions. Wet your hands slightly and roll each portion into a large, smooth ball, roughly the size of a baseball.
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5
Heat 2 cups of vegetable oil in a wok or deep saucepan to 350°F (175°C). Carefully lower the meatballs into the oil.
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6
Fry the meatballs for 3-4 minutes, turning gently, until the exterior is golden brown and a firm crust has formed. They do not need to be cooked through at this stage.
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7
Remove the meatballs and drain on paper towels. Discard the frying oil, leaving about 1 tablespoon in the wok.
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8
In the same wok, add the star anise and cinnamon, sautéing for 30 seconds until fragrant. Pour in the chicken broth, light soy sauce, dark soy sauce, and rock sugar.
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9
Bring the liquid to a boil, then carefully place the fried meatballs into the sauce.
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10
Reduce the heat to low, cover with a lid, and simmer gently for 30-40 minutes. Periodically spoon the braising liquid over the meatballs.
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11
While the meatballs simmer, blanch the bok choy in boiling water for 1-2 minutes until vibrant green, then drain and arrange them around the edge of a serving platter.
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12
Once the meatballs are tender, carefully lift them out and place them in the center of the platter.
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13
Increase the heat under the remaining sauce. Remove the whole spices and whisk in the cornstarch slurry. Stir until the sauce thickens into a glossy glaze.
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14
Pour the rich, thickened sauce generously over the meatballs and serve immediately.
💡 Chef's Tips
Always stir the meat in one direction to develop the protein fibers, which gives the meatballs their signature 'bouncy' yet tender texture. Don't skip the water chestnuts; they provide a crucial textural contrast to the soft meat. If you want an even richer flavor, use a mix of pork and a small amount of minced fatty ham. Ensure the oil is hot enough before frying; if it's too cool, the meatballs will absorb too much grease and potentially break apart.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the luxurious brown gravy. Pair with a crisp, cold lager or a pot of hot Oolong tea to cut through the richness. Accompany with a side of smashed cucumber salad for a refreshing acidic balance. For a traditional banquet feel, serve as the centerpiece of a multi-course meal.