📝 About This Recipe
A cornerstone of Huaiyang cuisine, these oversized, tender pork meatballs are named for their resemblance to the guardian lions of Chinese mythology, with ruffled Napa cabbage leaves serving as the 'mane.' Unlike Western meatballs, these are prized for their incredibly soft, 'melt-in-your-mouth' texture achieved through hand-chopping and a gentle braise in a savory-sweet soy broth. This dish is a celebration of balance, combining rich fatty pork with the refreshing crunch of water chestnuts and the natural sweetness of slow-cooked cabbage.
🥗 Ingredients
The Meatballs
- 1.5 pounds Ground Pork Shoulder (ideally 70% lean and 30% fat for maximum tenderness)
- 1/2 cup Canned Water Chestnuts (peeled and finely minced for crunch)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 stalks Scallions (white and light green parts only, finely minced)
- 1 Large Egg (lightly beaten)
- 2 tablespoons Shaoxing Rice Wine (adds essential depth and aroma)
- 1 tablespoon Light Soy Sauce (for seasoning)
- 1 teaspoon Toasted Sesame Oil
- 2 tablespoons Cornstarch (helps bind the delicate mixture)
- 1/2 teaspoon White Pepper (finely ground)
The Braise and Cabbage
- 1 large head Napa Cabbage (leaves separated; tough white stems cut into 2-inch pieces)
- 3 cups Chicken Stock (low sodium preferred)
- 1 tablespoon Dark Soy Sauce (primarily for the rich mahogany color)
- 1 small piece Rock Sugar (about 1 tablespoon; provides a glossy sheen)
- 2 whole Star Anise
- 3 tablespoons Vegetable Oil (for searing)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced water chestnuts, ginger, scallions, egg, Shaoxing wine, light soy sauce, sesame oil, white pepper, and cornstarch.
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2
Using a pair of chopsticks or your hand, stir the pork mixture vigorously in one direction for about 5 minutes. This develops the protein 'myosin,' ensuring the meatballs stay together without being tough.
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3
Divide the mixture into 6 large, equal-sized balls (roughly the size of a fist or a large orange). Wet your hands with a little water to smooth the surfaces.
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4
Heat 3 tablespoons of vegetable oil in a heavy-bottomed Dutch oven or deep skillet over medium-high heat.
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5
Gently place the meatballs in the oil. Sear for 2-3 minutes per side until a golden-brown crust forms. They do not need to be cooked through; this step is for flavor and structural integrity.
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6
Carefully remove the meatballs and set them aside on a plate. Drain all but 1 tablespoon of oil from the pot.
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7
Layer the tough, white stem pieces of the Napa cabbage at the bottom of the pot. This creates a protective 'bed' for the meatballs.
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8
Place the seared meatballs back into the pot, resting them on the cabbage stems.
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9
Pour the chicken stock, dark soy sauce, rock sugar, and star anise into the pot. The liquid should come about halfway up the sides of the meatballs.
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10
Cover the meatballs with the remaining large green Napa cabbage leaves, tucking them in like a blanket. This steams the top of the meatballs while they braise.
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11
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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12
Simmer very gently for 60 minutes. Do not rush this; the low heat is what creates the signature silken texture.
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13
After an hour, check the seasoning of the sauce. If it is too thin, you can remove the meatballs and cabbage and boil the sauce for 5 minutes to reduce, though traditionally it remains a light, brothy gravy.
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14
To serve, place a bed of the braised cabbage in a shallow bowl, top with a meatball, and ladle the fragrant broth over the top.
💡 Chef's Tips
For the most authentic texture, hand-mince the pork shoulder yourself rather than using store-bought ground pork; it creates a superior 'loose' but tender bite. Stirring the meat in only one direction is a traditional Chinese technique that prevents the meatballs from falling apart during the long braise. If you cannot find rock sugar, substitute with 1 tablespoon of brown sugar for a similar depth of flavor. Ensure the heat is at the lowest possible simmer; if the liquid boils too vigorously, the meatballs will become rubbery instead of velvety.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the savory soy broth. Pair with a side of stir-fried bok choy or garlic pea shoots for extra greens. A crisp, dry Riesling or a glass of warm Shaoxing wine complements the rich pork beautifully. For a spicy kick, offer a small dish of chili oil or crispy garlic on the side.