Chinese · Pork

Lion's Head Meatballs

Name: Lion's Head Meatballs
Cuisine: Chinese
Ingredients: 700 g Minced pork; 120 g Canned water chestnuts, drained; 60 g Spring onions; 20 g Fresh ginger; 1 Egg; 25 g Cornflour; 45 ml Light soy sauce; 25 ml Shaoxing wine; 10 ml Sesame oil; 30 ml Vegetable oil; 600 g Napa cabbage; 700 ml Unsalted chicken stock; 8 g Sugar; 300 g Jasmine rice; 600 ml Water

Servings

Ingredients

Minced pork700 g
Canned water chestnuts, drained120 g
Spring onions60 g
Fresh ginger20 g
Egg1
Cornflour25 g
Light soy sauce45 ml
Shaoxing wine25 ml
Sesame oil10 ml
Vegetable oil30 ml
Napa cabbage600 g
Unsalted chicken stock700 ml
Sugar8 g
Jasmine rice300 g
Water600 ml

Original recipe serves about 4.

Method

1
Finely chop the water chestnuts and spring onions and grate the ginger. Mix with the pork, egg, cornflour, 20 ml soy sauce, Shaoxing wine and sesame oil. Stir vigorously in one direction for 2 minutes, then form eight large meatballs.
2
Heat the vegetable oil in a wide, deep pan. Brown the meatballs in two batches for about 5 minutes each, turning carefully; they do not need to be cooked through yet.
3
Line a pot with large pieces of napa cabbage. Add the meatballs, stock, sugar and remaining soy sauce. Bring to a gentle simmer, cover and cook for 30–35 minutes, until the meatballs reach 71°C.
4
Meanwhile, cook the rinsed rice in the water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes. Serve two meatballs per person with cabbage, broth and rice.

Recipe source: TheMealDB