Name: Jiangsu Red-Braised Lion’s Head Meatballs
Prep time: 25 min
Cook time: 25 min
Total time: 85 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 350 g Pork Mince, chilled until mixing; 60 g Water Chestnuts, drained and finely diced; 1 Egg, lightly beaten; 3 tbsp Breadcrumbs, fine and plain; 1 tbsp Cornstarch, divided between binding and coating; 2 Spring Onion Whites, finely chopped; 2 Spring Onion Greens, thinly sliced; 1 inch Ginger, peeled and finely grated; 2 clove Garlic, finely grated; 1 tbsp Shaoxing Wine, for seasoning the pork mixture; 2 tbsp Soy Sauce, divided between the meatballs and braising liquid; 1 tsp Dark Soy Sauce, for the braising liquid; 1 tsp Sugar, for balancing the braising liquid; ¼ tsp Ground White Pepper, for seasoning the pork mixture; ½ tsp Salt, for seasoning the pork mixture; 500 ml Chicken Stock, low-sodium if available; 250 g Cabbage, cut into large pieces; 2 tbsp Neutral Oil, for browning the meatballs

Jiangsu Red-Braised Lion’s Head Meatballs

1 hr 25 mintotal

50 min hands-on35 min hands-off

Prep 25 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: None

Add to your week

Method

Combine the pork mince, water chestnuts, beaten egg, breadcrumbs, the portion of cornstarch reserved for binding, spring onion whites, ginger, garlic, Shaoxing wine, the portion of soy sauce reserved for the meatballs, white pepper and salt. Stir firmly in one direction until the mixture becomes sticky and holds together.
Moisten your hands and shape the mixture into equal large meatballs about 7 cm across. Dust them lightly with the remaining cornstarch and place them on a clean plate.
Heat the neutral oil in a deep frying pan or wide saucepan over medium-high heat. Brown the meatballs in batches, turning them carefully until the surface is golden on several sides. Transfer them to a clean plate; they will finish cooking during braising.
Lower the heat to medium and add the chicken stock, the remaining soy sauce, dark soy sauce and sugar to the same pan. Scrape up the browned bits and bring the liquid to a gentle simmer.
Arrange half of the cabbage in the braising liquid, set the browned meatballs on top and cover them with the remaining cabbage. Cover the pan and braise over low heat for 35 minutes without vigorous boiling.
35 min
Check that the centre of the meatballs has reached at least 71°C and is no longer pink. Transfer the meatballs and cabbage to a warm serving dish, then simmer the braising liquid uncovered for 3 to 5 minutes if it needs slight reduction.
3–5 min
Spoon the braising liquid over the meatballs and cabbage, scatter with the spring onion greens and serve hot.

How to tell it's done

The meatballs should be tender and juicy but firm enough to lift without breaking. Small pieces of water chestnut should remain crisp, the cabbage should be silky, and the braising liquid should lightly coat a spoon.

Getting it right

Tip

Mix the pork until it becomes noticeably tacky before shaping. This develops the structure that keeps the large meatballs tender yet intact during browning and braising.

What to serve it with

Serve the meatballs with the braised cabbage and steamed rice, spooning the savoury broth over both.

Common mistakes

The large meatballs fall apart or turn dense.: Mix the pork until tacky before shaping, brown the meatballs gently, and keep the braise at a low simmer. Rough boiling breaks the edges and tightens the meat.

Substitutions

Water Chestnuts — Finely diced Lotus Root can replace the water chestnuts. It preserves some crispness but gives the meatballs a firmer, earthier texture.
Pork Mince — Ground Chicken may be used for a lighter, non-traditional variation. Keep the mixture cold while shaping and cook the centres to 74°C.
Breadcrumbs — Cornstarch can replace the breadcrumbs as the main binder. The meatballs will be springier and the recipe will no longer contain breadcrumb-derived gluten, although soy sauce and packaged stock may still contain gluten.
Chicken Stock — Vegetable Stock can replace chicken stock for a lighter braising liquid. This removes the chicken component but does not make the pork dish vegetarian; check packaged stock labels for soy or gluten when relevant.

Storing and reheating

Refrigerate lion's head meatballs with their braising liquid in a shallow covered container for up to 3 days. Reheat gently until hot; they freeze well for up to 2 months.

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