Lion's Head Meatballs (Chinese Braised Large Pork Meatballs with Cabbage)
Quick answer
Lion's head meatballs are a hallmark of Huaiyang cuisine from eastern China.
What makes this special
- Minced water chestnuts keep each fist-sized Lion's Head Meatball moist and springy through a long braise.
- Water chestnuts or lotus root mixed in keep the oversized meatballs moist with a springy bite
- Cabbage layered on the pot bottom supports the meatballs and holds their shape through 25-minute braise
Key ingredients
Core cooking flow
- 1 Finely mince 30g scallion and 10g ginger.
- 2 Knead the pork mixture in one direction for about 5 minutes.
- 3 Divide the mixture into 4 equal portions and lightly oil your hands.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Prep
Divide the mixture into 4 equal portions and lightly oil your hands.
Shape each one into a 7 to 8cm ball, pressing any cracks closed so the surface is smooth before it goes into the pot.
- 4Prep
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.
- 5Control
Pour in 500ml water and 1 tbsp soy sauce along the side of the pot, not directly over the meatballs.
Bring it to a boil over high heat, skim off foam, then reduce to medium-low and cover.
- 6Finish
Braise for 25 minutes, skimming again if the broth turns cloudy.
Pierce the center of one meatball. When the juices run clear, serve the meatballs with the cabbage and spoon the hot braising broth over them.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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