World Flavors Cookbook

Lion's Head Meatballs

Large, tender pork meatballs braised with napa cabbage, resembling a lion’s head with its mane.

Cuisine: China

Ingredients

• 500g ground pork (with some fat)
• 100g water chestnuts, finely chopped
• 1 egg
• 1 tbsp ginger, minced
• 2 scallions, minced
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 large head Napa cabbage
• 500ml chicken stock

Instructions

1. Mix ground pork, water chestnuts, ginger, scallions, egg, wine, and soy sauce. Knead until sticky.
2. Form into 4-6 large meatballs. Lightly sear them in a pan until golden on the outside.
3. Line a heavy pot with Napa cabbage leaves. Place meatballs on top and cover with more cabbage.
4. Pour in chicken stock and a dash of soy sauce. Simmer on low heat for 1 hour until meltingly tender.
5. Serve hot with the braised cabbage.