Lion's Head Meatball 紅燒獅子頭
Meatball lovers alert! Interested in a light wondrously fluffy tenderly delicious pork meatball just dripping with luscious sauce? Check out this famous Shanghai style Chinese meatball, the Lion's Head Meatball 紅燒獅子頭.
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground fatty pork
- 10 baby bok choy
- 1 1/2 tbsp Shao Hsing Rice Wine
- 1 tsp salt
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 1/2 tsp sugar
- 1 tbsp oil
- 2 tsp corn starch
- 1 spring onion, cut to 1 inch lengths
- 1 tbsp ginger, cut to matchsticks
- 1 cup Shao Hsing Rice Wine
- 2 cups chicken broth
Instructions
- 1
Mix pork with rice wine, salt, light and dark soy, sesame oil, sugar, stirring in one direction only until the mixture comes together as a paste. Let marinate for 15 minutes. Stir the oil and starch in just before frying.
- 2
Heat up wok to medium high heat. Add 1 tbsp oil to the hot wok, quickly form the meat mixture into 3 large meatballs and then carefully fry the meatballs until golden brown all around.
- 3
Add a splash more of oil if needed and then toss in spring onion and ginger and stir fry for 15 seconds until fragrant.
- 4
If using Napa cabbage, add to your pot now, underneath the meatballs. Add rice wine and chicken broth.
- 5
Cover the pot. Once the stock boils, lower heat to lowest possible heat and cook covered for one hour. Check occasionally and top up stock as needed.
- 6
Ten minutes before time is up, add your bok choy if using and cover.
- 7
To serve arrange the vegetables on plate first, then nestle the meatballs on top.