Lion's Head Meatballs

Name: Lion's Head Meatballs
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600g pork mince; 50g water chestnuts, finely chopped; 2 tbsp soy sauce; 1 tbsp Shaoxing rice wine; 1 tsp ginger, minced; 1 tbsp cornflour; 1 napa cabbage, roughly chopped; 3 tbsp soy sauce for braising; 200ml chicken stock; 2 tbsp vegetable oil

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.

Total time

95 min

Prep

25 min

Cook

70 min

Difficulty

medium

Cuisine

Chinese

Ingredients

600gpork mince

50gwater chestnuts, finely chopped

2 tbspsoy sauce

1 tbspShaoxing rice wine

1 tspginger, minced

1 tbspcornflour

1napa cabbage, roughly chopped

3 tbspsoy sauce for braising

200mlchicken stock

2 tbspvegetable oil

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.

Calories

471

Protein

39.5g

Fat

32.7g

Carbs

Fiber

0.2g

Sodium

699mg

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