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Lion’s Head Meatballs

By Groceree

Also known as Shi Zi Tou

Large, tender pork meatballs from Yangzhou, whipped until light, briefly fried and then braised slowly with napa cabbage, which is meant to look like a lion’s mane.

Last updated

Large pork meatballs braised in a clay pot on a bed of soft napa cabbage leaves
Servings
4 servings
Prep
30 min
Cook
1 h
Total
1 h 30 min

Ingredients

  • fatty pork mince600 g
  • water chestnuts100 g
  • ginger20 g
  • spring onions3
  • eggs1
  • Shaoxing wine2 tbsp
  • light soy sauce2 tbsp
  • cornflour2 tbsp
  • sesame oil1 tsp
  • white pepper½ tsp
  • napa cabbage600 g
  • chicken stock500 ml
  • dark soy sauce1 tbsp
  • vegetable oil4 tbsp

Instructions

  1. 01

    Finely chop the and and grate the . Mix the with the , and , the , , , , and .

  2. 02

    Stir hard in one direction for 5 minutes, then slap the mixture against the bowl repeatedly. This whips air into it and makes the meatballs light and springy.

  3. 03

    Shape into 4 large balls, tossing them from hand to hand to firm them up.

  4. 04

    Heat the in a wide pan over medium-high heat and fry the meatballs, turning, just until a light crust forms all over. They do not need to cook through yet.

  5. 05

    Separate the leaves. Line a clay pot or heavy casserole with half of them, set the meatballs on top and cover with the rest of the .

  6. 06

    Pour in the and , bring to a simmer, cover and braise very gently for 45 minutes, until the meatballs are cooked through with no pink left in the middle (75°C inside).

  7. 07

    Serve in the pot with the soft and broth.

Notes

  • Beat and slap the mince in one direction. It is what gives lion’s head its light, tender texture.
  • Use pork mince with about 30% fat; lean mince makes dense, dry meatballs.
  • The cabbage leaves covering the meatballs keep them moist and are said to form the lion’s mane.

Nutrition per serving

Calories
520 kcal
Protein
30 g
Carbs
16 g
Fat
38 g

Estimated from the ingredients.

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