Classic Braised Lion's Head Meatballs with Bok Choy

Prepare Meatballs

1. In a large bowl, combine ground pork, chopped napa cabbage, minced ginger, chopped scallions, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, beaten egg, 2 tbsp cornstarch, 1 tsp sesame oil, and 0.5 tsp white pepper.
2. Mix well using hands or chopsticks until the mixture is sticky and well combined. Ensure the napa cabbage is evenly distributed.
3. Form the mixture into 4-6 large meatballs, about the size of a fist. Handle them gently to maintain their shape.

Braise Meatballs and Bok Choy

1. Sear the meatballs: Heat a wok or large pot over medium-high heat. Add a tablespoon of oil (if needed, pork fat may render). Sear the meatballs on all sides until lightly browned. Remove meatballs and set aside.
2. Add braising liquid ingredients: To the same pot, add 4 cups of water or chicken broth, 3 tbsp soy sauce, optional rock sugar, ginger slices, and scallion sections.
3. Bring the liquid to a simmer. Carefully return the seared meatballs to the pot. Ensure they are mostly submerged.
4. Cover the pot, reduce heat to low, and simmer for 45-50 minutes, or until the meatballs are cooked through and very tender. Occasionally spoon some braising liquid over the meatballs.
5. Add bok choy: During the last 10 minutes of braising, add the prepared bok choy to the pot, submerging the leafy parts gently into the liquid. Cover and continue to cook until the bok choy is tender-crisp.

Serve

1. Carefully transfer the braised meatballs and bok choy to a serving platter or individual bowls. Spoon some of the rich braising liquid over the top.