Lion Head Meatballs
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 50 g pork mince
- 300 g pork belly (without skin)
- 2 spring onions (chop really finely)
- 10 g ginger (chop really finely)
- 1 large egg
- 50 g tofu
- 1 tbsp light soy sauce
- 1 tsp salt
- 1 pinch white pepper powder
- 1 tbsp sesame oil
- 1/2 tsp sugar
- 1 tsp potato starch
- 1/2 medium Chinese leaf (medium size leaf quartered lengthways)
- 3 bunches glass noodles (soak in warm water until soft)
- 2 spring onions (cut 3cm lengthways)
- 1 leek
- 4 cloves garlic
- 2 thin slices ginger
- 1 star anise
- 1 small piece cinnamon
- 200 g tofu
- 2 tbsp soy sauce
- 1 tsp salt
- water or stock
- 1 tbsp Shaoxing rice wine
- 1/2 tsp sugar
Instructions
- 1
Cut the pork belly into small dice and use blender to blend it into really finely mince.
- 2
Mix all the ingredients and seasonings together and start throwing down the meatballs mixture a few times. This is for pursuing the better texture and taste of meatballs. It’s also a fantastic way to release your anger.
- 3
With damp hands, take a large mound of the minced meat mixture and mould into a ball. Place on a plate and repeat with the remaining meatball mixture.
- 4
Heat up a deep pan with oil for fry the meatballs or use a frying pay with more than 1cm high of oil to fry the meatballs. This is help the meatballs to settle the shape and enhance the colour of it. After just leave meatballs on aside.
- 5
Use a frying pan to sauté ginger, garlic, spring onion and leek until it turned a little bit soft.
- 6
Add star anise and cinnamon to sauté with.
- 7
Place procedures 2 and meatballs we made earlier into a stock pot or a casserole dish.
- 8
Add all the seasonings into the pot and use water or stock to cover the meatballs.
- 9
Use full strength power to boil it then turn to lowest fire to simmer it for 30~45 minutes and then put Chinese leaf, frozen tofu into the pot to cook for another 15~20 minutes until it’s soft.
- 10
Add glass noodle at the end to cook with the meatballs as glass noodles will absorb a lot of soup. After the glass noodles soften add the lion head meatballs. Then of course you can eat.