Lion's Head Meatballs (Chinese Braised Large Pork Meatballs with Cabbage)
Lion's head meatballs are a hallmark of Huaiyang cuisine from eastern China. Each meatball is shaped to the size of a fist from a loose mixture of ground pork, minced water chestnuts, and aromatics - the water chestnuts keeping the interior moist and giving it a subtle crunch even after long braising. The meatballs nestle into napa cabbage leaves in a clay pot, then simmer gently in a light soy and ginger broth until the cabbage wilts into silky ribbons and the pork turns spoon-tender. The name comes from how the cabbage wraps around each ball like a lion's mane. Served with steamed rice, the mild broth doubles as a soup course.
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Instructions
- 1
Mix ground pork with egg, starch, minced scallion and ginger, 1 tbsp soy sauce, and cooking wine until sticky.
- 2
Divide into 4 portions and shape into large meatballs.
- 3
Layer napa cabbage in a pot and place meatballs on top.
- 4
Add water and remaining soy sauce, bring to a boil, then braise on low for 25 minutes.
- 5
When meatballs are fully cooked and broth is flavorful, serve with the braised cabbage.
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