Lion's Head Meatballs (Chinese Braised Large Pork Meatballs with Cabbage)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Four fist-sized pork meatballs sit on a bed of napa cabbage and braise slowly in a light soy broth, staying moist and soft right to the surface instead of carrying a fried crust.
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The cabbage keeps the pork off the hot pot bottom and turns silky as it soaks up the meat juices.
Ingredients
Instructions
- 1
Finely mince 30g scallion and 10g ginger.
Add them to 500g ground pork with 1 egg, 2 tbsp starch, 1 tbsp soy sauce, and 1 tbsp cooking wine, keeping the mixture cold while you prepare it.
- 2
Knead the pork mixture in one direction for about 5 minutes.
Stop when it feels sticky, clings to your hand, and leaves a thin film on the side of the bowl, which helps the meatballs hold together.
- 3
Divide the mixture into 4 equal portions.
Lightly wet your hands with some of the measured 500ml water, shape each portion into a 7 to 8cm ball, and press any cracks closed.
- 4
Cut 300g napa cabbage into 4cm pieces and spread it over the bottom of the pot.
Set the meatballs on top with a little space between them, so the cabbage cushions them from direct heat.
- 5
Pour the water left after wetting your hands along the side of the pot, using 500ml in total, and add 1 tbsp soy sauce.
Bring to a boil over high heat, skim the foam, reduce to medium-low, and cover.
- 6
Braise for about 25 minutes, skimming as needed.
Check the center of the largest meatball with a food thermometer: it must reach at least 71°C (160°F). Continue cooking if needed, then serve with the cabbage and hot broth.
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