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Chinese · Dinner

Lion's head meatballs

Cloud-soft oversized pork meatballs studded with water chestnut, browned gently, then braised beneath napa cabbage in a light Shaoxing-soy broth.

About 2 hr 5 minTotal
About 1 hr 45 minActive
$Cost
ModerateDifficulty
Makes 6 servings
Chinese lion’s head pork meatballs in napa cabbage and clear brown broth, with six large tender meatballs and rice.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 2 pounds ground pork, about 30 percent fat
  • 1/2 cup finely diced fresh water chestnuts
  • 4 scallions, finely chopped, divided
  • 2 tablespoons finely grated ginger, divided
  • 2 tablespoons Shaoxing wine, divided
  • 1 tablespoon light soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 1 large egg
  • 3 tablespoons cornstarch
  • 3 tablespoons neutral oil
  • 1 1/2 pounds napa cabbage, leaves separated
  • 3 cups low-sodium chicken stock
  • 1 tablespoon dark soy sauce
  • 4 cups steamed rice

Instructions

  1. Mix pork, water chestnuts, half the scallions and ginger, 1 tablespoon Shaoxing, light soy, sesame oil, salt, sugar, white pepper, egg, and cornstarch in one direction until sticky but not dense. Chill 20 minutes.

  2. Wet hands and shape six large meatballs without compressing them. Heat neutral oil in a over medium and brown meatballs in two batches, turning carefully, until set on all sides; transfer.

  3. Line the pot with half the napa cabbage. Set meatballs on top, add stock, dark soy, remaining Shaoxing, ginger, and scallions, then cover with remaining cabbage leaves.

  4. Bring to a bare simmer, cover, and braise 55 to 65 minutes, until meatballs reach 160°F and are tender enough to yield to a spoon.

  5. Lift cabbage and meatballs into shallow bowls. Skim excess fat, reduce broth 3 minutes if watery, and ladle it around the meatballs; serve with rice.

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