📝 About This Recipe
Originating from the prestigious Huaiyang school of Chinese cuisine, Lion’s Head Meatballs are a testament to the art of knife skills and patience. These oversized, melt-in-your-mouth pork globes represent the 'Lion,' while the surrounding napa cabbage leaves mimic the 'Mane,' symbolizing strength and prosperity. Unlike standard meatballs, these are hand-minced to a specific texture, resulting in a delicate, velvety cloud of savory goodness braised in a rich, golden broth.
🥗 Ingredients
The Meatball Base
- 500 grams Pork Belly (Skin removed; hand-minced into 3mm cubes (roughly 70% lean, 30% fat))
- 6-8 pieces Water Chestnuts (Peeled and finely diced for crunch)
- 1 tablespoon Fresh Ginger (Grated or finely minced)
- 2 stalks Scallions (White parts only, finely minced)
- 1 large Egg (Lightly beaten)
- 2 tablespoons Cornstarch (To bind the mixture)
Seasonings and Aromatics
- 1 tablespoon Shaoxing Rice Wine (Authentic Chinese cooking wine)
- 1 tablespoon Light Soy Sauce (For umami and salt)
- 1/2 teaspoon Kosher Salt (Adjust to taste)
- 1/4 teaspoon White Pepper (Finely ground)
- 1/2 teaspoon Sugar (To balance the savory notes)
- 1/4 cup Ginger-Scallion Water (Made by soaking crushed ginger and scallion in water)
The Braising Bed
- 1 head Napa Cabbage (Large leaves separated; tough stems trimmed)
- 3-4 cups Chicken Stock (High quality, low sodium)
- 4 pieces Dried Shiitake Mushrooms (Soaked and sliced)
- 2 tablespoons Vegetable Oil (For searing)
👨🍳 Instructions
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1
Prepare the meat: Hand-mince the pork belly into very small cubes rather than using a grinder. This preserves the 'pearl-like' texture of the fat, which is essential for the dish's signature mouthfeel.
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2
In a large mixing bowl, combine the minced pork, diced water chestnuts, ginger, scallions, salt, sugar, white pepper, and Shaoxing wine.
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3
Slowly add the ginger-scallion water one tablespoon at a time, stirring the meat in one direction only with chopsticks or a spatula until the liquid is fully absorbed and the meat becomes 'sticky'.
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4
Incorporate the beaten egg and cornstarch, continuing to stir in the same direction until the mixture is cohesive and slightly elastic.
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5
Divide the mixture into 4 equal portions. Wet your hands and gently toss each portion from one palm to the other about 10-15 times to compact the meat and form smooth, large globes.
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6
Heat vegetable oil in a wok or heavy-bottomed pot over medium-high heat. Gently sear the meatballs for 1-2 minutes per side until just golden brown on the outside. They do not need to be cooked through.
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7
Remove the meatballs and set aside. In the same pot, lay down a thick layer of the white stems of the napa cabbage and the sliced shiitake mushrooms.
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8
Place the meatballs carefully on top of the cabbage stems. Pour the chicken stock into the pot until it reaches halfway up the meatballs.
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9
Cover the top of the meatballs with the remaining soft green parts of the napa cabbage leaves. This acts as a 'blanket' to steam the tops and keep them moist.
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10
Bring the liquid to a gentle simmer, then reduce heat to low. Cover with a tight-fitting lid and braise for 60 to 90 minutes.
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11
Check occasionally to ensure the liquid hasn't evaporated; the cabbage will release its own juices, creating a flavorful, clear, and sweet broth.
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12
Carefully transfer a bed of braised cabbage to a deep serving bowl, place a 'Lion's Head' on top, and ladle the golden broth over the dish.
💡 Chef's Tips
Hand-chopping the meat is non-negotiable for the authentic 'melt-in-your-mouth' texture; ground pork from a store is often too fine and dense. Always stir the meat filling in one direction; this develops the protein strands (myosin) which holds the large meatball together without making it tough. Don't skip the water chestnuts; they provide a necessary textural contrast to the soft meat. If you prefer a 'Red Braised' version, add 1 tablespoon of dark soy sauce and a piece of rock sugar to the stock. Use a sand pot (clay pot) for braising if available, as it distributes heat more evenly for long simmering.
🍽️ Serving Suggestions
Serve individually in deep ceramic bowls to highlight the 'Lion's Head' presentation. Pair with steamed jasmine rice to soak up the nutrient-rich cabbage and pork broth. A side of blanched bok choy or snap peas adds a vibrant green contrast to the plate. Complement the rich flavors with a pot of hot Tieguanyin or Oolong tea. For a festive touch, garnish with a single goji berry or a sliver of red chili on top of each meatball.