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Lion's Head Meatballs
Large braised Shanghai pork meatballs cooked with napa cabbage — a celebratory dish. Browning the meatballs carefully on all sides before they go in to braise gives them a savoury crust that holds their shape through the long, gentle simmer.
Ingredients
Instructions
Mix pork with water chestnuts, soy, wine, ginger and cornflour. Shape into large 8cm balls.
Brown meatballs carefully in oil all over. Remove.
Layer napa cabbage in a heavy pot. Place meatballs on top.
Add stock and soy sauce. Cover and braise on low heat 1 hour.
Serve meatballs over cabbage with braising liquid.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
